Outrageous Baked Apples with Candied Bacon

Outrageous Baked Apples with Candied Bacon


½ cup firmly packed Dierbergs brown sugar
6 slices bacon (not thick-cut)

1 cup firmly packed Dierbergs brown sugar
½ cup water
½ cup spiced rum
2 tablespoons Dierbergs butter
¼ cup sweetened dried cranberries
¼ cup golden raisins
2 tablespoons spiced rum
⅓ cup Dierbergs chopped pecans
½ teaspoon ground cinnamon
6 large red apples (Gala, Fuji, or HoneyCrisp) (about 3 pounds)


FOR CANDIED BACON  Line jellyroll pan with foil. In large reclosable plastic bag, combine brown sugar and bacon; seal bag and shake until bacon is coated. Arrange bacon slices in single layer on prepared pan.

Bake in 400°F. oven checking frequently until bacon is crisp and caramelized, about 20 to 25 minutes.

Let bacon stand 5 minutes; transfer to serving plate and cool completely before breaking into small pieces.

FOR APPLES  In small saucepan, combine brown sugar, water, the ½ cup rum, and butter over medium-high heat; bring to a boil stirring frequently until sugar dissolves and butter melts. Remove from heat; set aside.

In small bowl, combine dried cranberries, golden raisins, and the 2 tablespoons rum; let stand 5 minutes. Stir in pecans and cinnamon; set aside.

If necessary, trim thin slice from bottom of apple so apple stands upright. Using apple corer, scoop out stem and core to create 1-inch opening, leaving bottom intact. (If you poke through bottom of apple, use apple trimmings to cover hole.) With small sharp knife, peel strip of skin from top one-third of each apple.

Place apples in 7 x 11-inch baking dish that has been lightly coated with no-stick cooking spray (apples will fit snuggly).

Place 2 tablespoons of the dried cranberry mixture in each apple; pour sauce over top of apples.

Bake in 350°F. basting every 15 minutes with sauce until apples are tender when pierced with sharp knife, about 45 minutes to 1 hour.

Let stand 10 minutes. Serve apples with scoop of ice cream and Candied Bacon sprinkled over top.


Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 566
Cholesterol: 30 mg
Fat: 17 g
Sodium: 243 mg
Carbohydrates: 82 g
Protein: 6 g
Fiber: 6 g