Bacon in desserts

As one French chef told me at Le Cordon Bleu, “Pork makes everything taste wonderful.” But I’m not sure what he would think about this new trend: Bacon in dessert.

It’s a real trend, too. One of the finalists on last season’s Top Chef offered up bacon ice cream. As I sweated away on a treadmill this morning, trying to rid my body of pork- and butter-derived fat from my thighs, a hot young tatooed chef in Tampa offered up a bacon-inclusive version of bananas foster. And then, someone sent me a link to this story in Time magazine about bacon and desserts.

I’m not knocking it. In fact, I get the whole salty+sweet thing. I just thought you should know…
Recipe from the Fly Bar & Restaurant in Tampa:

Bacon & Bacons Foster-ish
2 Bananas, sliced in half lengthwise
8 strips thick cut bacon
½ tablespoon ground cinnamon
1 tablespoon granulated sugar
1 cup dark rum
1 cup dark brown sugar
4 scoops vanilla ice cream
Saute the bacon in a skillet over medium heat until crispy, about 10 minutes. Remove to a plate covered with a paper towel and dust with the cinnamon and sugar immediately. Reserve the bacon fat.

In another large skillet, add the syrup and rum over medium-high heat and reduce to about 1/3 of a cup, about 10 minutes or until it gets thick like maple syrup.

In the bacon pan using the reserved bacon fat, add the bananas and cook over medium-high heat until golden brown on one side, then flip. The banana will soften, so be gentle. As soon as the bananas are golden on both sides, place 2 pieces of the sweetened bacon on the plate to form an “X” and place the banana over the top.

Add a scoop of vanilla ice cream and drizzle the rum sauce over the top of everything and serve.

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