Yes, I've made bacon jam before.
Yes, I do realize these are supposed to be the dog days of detox.
Yes, I anticipate reinventing bacon jam at least one more time. Maybe two.
In this version of bacon compote (or jam), the pink peppercorns reign supreme while the bacon gives that subtle, smokey pork thing that gives depth and makes us temporarily lose our wits enough to spout drunken marriage proposals to stubby legged animals. Fresh cherries are stewed into a luscious, rich sauce binding it all together.
Serve with a tangy goat cheese for an amazing bacon jam bruschetta, add to sandwiches, top burgers, dollop on roasted chicken, mix into meatloaf and chili or inhale with a spoon... just get this in your belly!
In small doses, bacon compote will give you a little reprieve from your New Years diet and the fat and happy strength to carry on.
Fat and Happy Food Blog Tips and Techniques: I served this with both crostini and crackers; the crostini allows the flavors to come through cleaner, but go with what you prefer.
Layered with Goat Cheese
1/2 cup red wine
2 Tbls raisins, dried cherries or craisins
4 ounces goat cheese