This bacon compote is versatile. Spoon some onto pizza along with jalapeños and red onions or try it as a meaty nacho topping, even toast a bagel and top with cream cheese and bacon compote—it’s fantastic. I tried it on top of vanilla ice cream, which was a bit of a fail but worth trying if you like sweet and savory combinations. The texture seemed wrong to me but maybe it could be your thing. My fellow CHOW staffer Carleigh puts it on savory scones along with chèvre. For pepperheads out there, try adding a minced habanero to the compote to really get things going. The options are endless.
Game plan: This recipe is based on Martha Stewart’s bacon jam. It’s not as jamlike as Martha’s because the bacon gets cooked for longer in the skillet, but we believe it’s just as tasty.
- Yields: 2 1/2 cups
- Difficulty: Easy
- Total: 4 hrs 30 mins
- 1 1/2 pounds bacon, chopped into 1-inch pieces
- 2 medium yellow onions, large dice
- 4 garlic cloves, crushed and chopped
- 1/2 cup cider vinegar
- 1/2 cup sweet sorghum molasses
- 3/4 cup strong, brewed coffee
- Cook the bacon in a skillet over medium-high heat until it’s well browned (almost burnt), about 20 minutes.
- Use a slotted spoon to transfer the bacon to paper towels to drain. Drain all but 2 tablespoons of the fat from the pan.
- Add the onions and garlic and cook until the onions are translucent, about 5 to 6 minutes.
- Add the vinegar, molasses, and coffee and bring to a boil, stirring and scraping up the browned bits from the bottom of the skillet with a wooden spoon, about 2 minutes.
- Add the drained bacon and stir to combine.
- Transfer the mixture to a medium or large slow cooker and cook uncovered for 3 1/2 to 4 hours on high—it’s done when the liquids have thickened up and appear sticky/tacky.
- Let the compote come to room temperature and then refrigerate for up to 4 weeks.