Dutch Apple Baby with Blackberry Hoisin Bacon

6
Rebecka Evans

By
@athomewrebecka

This is my entry for the World Food Championships Recipe Contest Category BACON! This sweet and savory breakfast can also be served as a sideboard brunch dish or as the main event at dinner! Served with additional blackberry syrup and a piping hot cup of coffee; the recipe is scrumptious!

Blue Ribbon Recipe

Perfect sweet and savory combination! I really liked how the bacon is basted with blackberry jam, hoisin sauce, and brown sugar - it takes the bacon to a whole new level. Great for brunch or breakfast with someone special. The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • 1 lb
    thick slice bacon
  • 2 large
    apples
  • 4 Tbsp
    granulated sugar divided
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/3 c
    unsalted butter
  • 3/4 c
    flour
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground nutmeg
  • 1 c
    milk
  • 1/2 tsp
    vinalla extract
  • 5 large
    eggs
  • 1 c
    blackberry jam
  • 1/4 c
    hoisin sauce
  • 2 Tbsp
    coarse ground mustard
  • ·
    powder sugar garnish
  • ·
    maple or blackberry syrup

How to Make Dutch Apple Baby with Blackberry Hoisin Bacon

Step-by-Step

  1. For the Bacon:
    Preheat oven 500 degree F.
    Place 10 slice bacon on a parchment lined baking sheet lengthwise, pull bacon to stretch about half its original length (this helps with shrinkage during the cooking process) don't allow bacon to go over sheet pan edges
    In a small bowl add, mustard, blackberry jam, hoisin sauce, and 2 tablespoon brown sugar, stir to combine
    Spoon about 1 teaspoon of jam mixture over each piece of bacon, using a basting brush spread the jam mixture to coat the entire side of bacon, flip bacon over and repeat this process.
    To cook, cover the bacon with an additional sheet/baking pan laying the bottom of the pan directly on top of the bacon
    Place pans in oven and par-cook bacon for 5-6 minutes or until hot and bubbling but not browned
    Remove from oven and set aside until ready to use
    Reduce oven heat to 400 degrees F.
    Brown remaining bacon slices and crumble for garnish
  2. For the Batter:
    Peel and core apples, cut them into slices then slice into halves and thirds (about 3 cups apples) In a small mixing bowl combine 3 tablespoon sugar with cinnamon and ginger, set aside until ready to use
    Cut butter into chunks and place in a deep cast iron skillet. Put the skillet into the oven for 3-4 minutes or until the butter is melted and skillet is hot. Remove skillet from oven, sprinkle bottom of pan with about 1/3 brown sugar mixture. Carefully spread apples over the bottom of the skillet and sprinkle remaining sugar over apples. Put skillet back into the oven, cook for 5-8 minutes to caramelize apples (you should be able to complete the next step while apples are caramelizing)
  3. Whisk flour with remaining tablespoon sugar, salt and nutmeg. Gradually add milk, whisking constantly to avoid lumps. When flour batter is smooth, beat in vanilla and eggs one by one. Beat by hand for approximately 2 minutes. Let batter rest for 5 minutes. Remove apples from the oven
    Add one strip of bacon to the bottom of the skillet at a time trying not to overlap the pieces, arrange in a star or spoke pattern so that when sliced each piece will have a slice of bacon cooked into the batter. It may be necessary to cut bacon to fit skillet. Try not to go over the edge of the skillet to keep bacon from becoming too darkened while cooking. Pour batter over bacon and caramelized apples, bake in the 400 degree oven for 20 minutes or center is set and sides are golden brown. The pancake will puff dramatically while baking but fall within a few minutes after baking. Slice pancake into 6 pieces, sprinkle with powder sugar, bacon bites and serve with blackberry or maple syrup

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