Fried Apples With Bacon Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bacon on a sheet tray, sprinkle with some of the thyme and bake until crispy, about 12 to 15 minutes.
• Slice the apples horizontally to create 5 to 6 cross sections of the apple. On a separate sheet tray lined with a silpat or parchment paper lay the apples out in a single layer and drizzle with a little olive oil. Sprinkle a little sugar and thyme on each slice then bake in the oven until the apples begin to dehydrate and sugar has melted and caramelized, about 8 to 10 minutes
• To serve, lay the apple and bacon slices, alternating, in a long overlapping line on a serving platter. Or, break the bacon pieces in half and reassemble the apple slices back together, placing crispy bacon pieces in between each slice. Garnish with arugula and serve.

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill.
• Place apples in a loaf pan. Combine brown sugar and cinnamon in a bowl; spoon into each apple.
• Place the loaf pan into the campfire or on the grill; cook for about 3 minutes. Carefully remove the pan from the fire and sprinkle bacon over apples. Place in the fire or on the grill for about 5 minutes more.

Steps:

• Put a pan of water on to boil. Scrub the potatoes and cut them into large pieces, drop them into the boiling water and cook for ten minutes, then drain. Roughly crush the juniper berries. Cut the apples into quarters and remove the cores.
• Warm the butter in a shallow pan with the olive oil, then add the crushed juniper berries, apples and drained potatoes. Keep the heat low to moderate and the pan partially covered with a lid. Baste from time to time. As the apples and potatoes edge towards tenderness, add the back bacon to the pan and let it cook in the appley butter. Season with salt, coarsely ground black pepper and half the chopped parsley.
• When the potatoes are golden and the apples soft, remove everything from the pan on to warm plates. Tip away any fat, but not any delicious crusty bits stuck to the pan, then spoon in the crème fraîche and mustard. Bring to the boil, stirring constantly, then spoon over the bacon and apples.

Steps:

• Melt butter in a large cast-iron or other ovenproof skillet. Add apples and 1/2 cup sugar; stir to mix well. Cover and cook over low heat for 20 minutes or until apples are tender, stirring frequently. , Add cinnamon and remaining sugar. Cook and stir over medium-high heat 5-10 minutes longer. If desired, serve with ice cream.

Steps:

• Fry bacon until crisp, remove and drain.
• From pan, drain all by 1/4 cup of melted fat.
• Cut apples, cored but not peeled, into 1/2-inch thick round slices.
• Mix flour with sugar and spices.
• Roll apple slices in flour mixture.
• Fry apple in fat until golden brown on both sides and apple is easily pierced and tender.
• Serve hot apple slices with crisp bacon slices.
• Makes 6 servings.
• From the Family Recipe Box, in Julie's handwriting (teenaged years).

Steps:

• Core the unpeeled apples, then cut into circles or slices. Cook in the butter, turning often, until soft. If you have a sweet tooth or if the apples are bland in flavor, stir in 1/3 cup brown sugar and 2 tablespoons water. Continue cooking until apples are coated with syrup.

Steps:

• In a large skillet, melt bacon drippings.
• Pour apples evenly over skillet bottom.
• Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy.
• Sprinkle with cinnamon & nutmeg.

Steps:

• Heat the butter in a skillet over medium heat until the foam subsides. Cook and stir the onion until translucent, about 5 minutes. Add the apples, and cook and stir until the onion and apples are starting to brown and the apples are soft, about 10 more minutes. Sprinkle on salt to taste.

Steps:

• In a large iron skillet, melt the bacon drippings.
• Careful don't let it get too hot.
• Place the apples evenly over the bottom and sprinkle them with the lemon juice, followed by the brown sugar, then salt.
• Cover and cook over a low heat for 15 min.
• until the apples are tender, yet juicy.
• You don't want them dry.
• Sprinkle the apple with cinnamon and nutmeg before serving.

Steps:

• Cook bacon until crisp in a large skillet and remove to paper towels. Drain fat from skillet, but reserve 1/4 cup fat and return it to skillet.
• Mix together flour, sugar and spices; gently toss apple slices in mixture to coat.
• Fry apple slices in bacon fat, turning to cook both sides, until golden brown and tender.
• Serve with bacon slices.

Steps:

• Fry bacon or salt pork slices in a skillet until brown and crisp. Set them aside on a warm serving platter.
• While the meat is frying, peel the onions and slice them as thinly as possible.
• Core the apples and cut them crosswise in circles about 1/4 inches thick. Apple skins help the slices keep their shape and add color to the dish, so don't peel unless the skins are tough or scarred.
• Drain all but 1 tablespoon of fat from the skillet, then add the onion slices. Cook them over medium high heat for about 3 minutes.
• Cover with apple slices in an even layer. Sprinkle brown sugar over all, cover the skillet, and cook until tender, a few minutes more. Stir only to prevent scorching.
• Remove to the warm plate with the bacon or salt pork slices and serve.

Steps:

• Melt butter in a large skillet over medium heat; stir sugar and cinnamon into the hot butter. Add apples and cook until apples begin to break down, 5 to 8 minutes.

Steps:

• Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
• Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
• Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
• Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.