The Annals of Bacon Research

Main	Research	About
Issue 8: Bacon Wrapped Apples Stuffed with Cheese Ahh, pork and apples, that succulent pairing. What could be better than some nice medium cooked pork chops with a side of apple sauce, or a apple stuffed pork roast? Well, how about bacon and apples? If you doubt the apple/pork coupling carries over into the land of bacon, just look the abundance of apple-wood smoked bacon products for your proof. I started off by coring a luscious Fuji apple and then slicing it into sixths. I then cut a thin slice off one face to act as a cap after the apple had been filled with cheese. Apple section with cap Next I carefully cut a cavity out of the main piece of the apple, and then carved a corresponding piece of cheddar and put it in the cavity. Hollow for cheese Cheese inserted After that I put the cap back on the apple section, took a piece of raw bacon and wrapped it around the assembly, being careful to tuck the ends in so it wouldn't unravel during cooking. Then to the frying pan! Apple wrapped in bacon After frying the apple on all sides, so the bacon was a delicious brown all the way around, it was time to try this treat. Ready to eat Delicious! If I do say so myself. The apple was slightly softened from the cooking, and the cheese inside was nicely melted. For the photo shoot I used a piece of medium cheddar, which wasn't able to quite hold it's own against the strong flavors of the bacon and apple, but for the rest of the slices I used a nice extra-sharp white cheddar which did quite well. Finished product

Contact: baconresearch@gmail