Caramelized Pear and Bacon Sundaes

by Heather on January 31, 2012

Yep, I went there.  I did this.  And I’m not ashamed.

But really Heather?  BACON and PEARS in a SUNDAE?  WhoWhatWhyWhenWhereHow?!

Who?  You.  And me.  Obviously.

 

What?  OK OK I’ll spell it out:  make this sundae.  STAT.

 

When?  Immediately if possible…but I’ll give you the time to go gather ingredients if you must.

 

Where?  Who cares?  Although you will need a stove, so I’m assuming kitchen might be easiest.

 

Why?  Because, despite the weirdness that you may be feeling right now, this will rock your everloving sundae world.  Trust me.  I don’t write in Italics for no reason.

 

How?  Read on – I’ll tell you!

CARAMELIZED PEAR AND BACON SUNDAES

This makes enough for two sundaes, but can easily be doubled to accommodate more!

  • 2 green or red Anjou pears (you can really use whatever you like, but these have the best texture for this recipe)
  • 4 slices thick-cut bacon
  • 2 Tbsp brown sugar
  • pinch of sea salt
  • 1 Tbsp maple syrup
  • vanilla ice cream

In a pan over medium low heat cook the bacon until crisp; reserve all of the drippings (or about 1-2 Tbsp).  Hey, I never called this health food!  While the bacon is cooking peel, core, and chop the pears into small pieces.  When the bacon is done, remove from the pan and immediately brush lightly with maple syrup; let cool.  In the same pan toss in the pears and sprinkle with sugar.  Give it a quick stir to combine the sugar and move it all to one layer, then let it sit and start cooking.  You want it to start browning (aka caramelizing).  Rather than stir, shake the pan to toss the pears and move them around.  When they are tender and browned remove from heat and immediately pour the pears over a healthy bed of vanilla ice cream.  Chop the bacon and sprinkle on top or, if you’re like me, leave it straight and use it as a stir-stick.  Whatever…this is YOUR sundae!

 

DEVOUR.

Creamy, cold, bacony goodness – and there’s fruit so, you know, it’s not that bad for you.  I think.

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