6 Cider apples Or Granny Smith
4 Slices Applewood smoked Bacon (or your favorite)
4 T Brown Sugar, Plus 2 T for Apples
1 T Maple Syrup
1 T Cinnamon
Juice of 1 Lemon
1/2 C Bourbon
1/2 t Sea Salt
Powdered sugar, whipped bourbon cream or bourbon meringue to top
Peel, Core and Medium Dice Apples place in bowl. Roll lemon and cut in half. Squeeze out juice, then pour over apples. Add Cinnamon, Sugar and Salt. Pour bourbon over apples and toss. Let soak for at least 30 minutes. Place bacon on a rack and sprinkle heavily with brown sugar. Cook till completely done approximately 15-20 minutes. When done lay flat on paper towels to cool. When cool slice up into narrow slivers.
Place 3 T butter in large saute pan. Heat and add apple mixture. Cook till tender.
Remove from heat and let cool. Combine 1/2 of the candied bacon slivers and mix into apples. Top with your choice of whipped bourbon cream, meringue or powdered sugar. Use the remaining half to top off the apples as a beautiful garnish.
If you have leftovers, they are even better the next day with pancakes.