Serious Eats: Recipes

Cook the Book: Apple (or Pear) Bacon Crisp

[Photograph: Robyn Lee]

A few weeks back, I had a big dinner party at my house. The main attraction was a braised pork shoulder that had been brined and slow-roasted with a salt and sugar sugar crust, and dessert was a peach pie. It was sometime during dessert that my guests and I came to realize that crispy pork and dessert are not mutually exclusive.

Crisp salty pork plus sweet cinnamon and nutmeg scented pie? It has to be one of the best combinations ever. It's not really all that different than eating a plate of maple syrup-doused pancakes or waffles with sausage or bacon, but putting it together after dinner makes it seem positively decadent.

Ari Weinzweig is really onto something with this recipe for Apple (or Pear) Bacon Crisp from Zingerman's Guide to Better Bacon. It's a sweet and salty match made in heaven with extra points for caramelized bacony goodness. The last step recommends serving it with ice cream or gelato, and I concur. This crisp is dying to be paired with a scoop of salted caramel or dulce de leche flavored something.

Win 'Zingerman's Guide to Better Bacon'

As always with our Cook the Book feature, we have five (5) copies of Zingerman's Guide to Better Bacon to give away this week.

Printed from

© Serious Eats