📝 About This Recipe
A timeless treasure from the Swedish countryside, Äppelfläsk bridges the gap between savory and sweet with effortless elegance. This rustic dessert features tart Nordic apples sautéed in the rendered fat of thick-cut smoked bacon, finished with a luscious glaze of maple syrup and warm cinnamon. It is a comforting, soul-warming dish that celebrates the harvest season, offering a perfect balance of salt, acid, and caramel sweetness.
🥗 Ingredients
The Base
- 200 grams Thick-cut smoked bacon (high quality, preferably applewood smoked)
- 4-5 large Tart apples (such as Granny Smith or Ingrid Marie) (peeled, cored, and sliced into 1/2-inch wedges)
- 2 tablespoons Unsalted butter (for extra richness)
The Sweet Glaze
- 3 tablespoons Light brown sugar (packed)
- 2 tablespoons Maple syrup (Grade A dark preferred)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cardamom (freshly ground for best aroma)
- 1 pinch Sea salt (to balance the sweetness)
- 1 teaspoon Lemon juice (freshly squeezed)
For Serving
- 1 pint Vanilla bean ice cream (high quality)
- 2 sprigs Fresh thyme (leaves only, for a savory herbal garnish)
- 1/4 cup Walnuts (toasted and roughly chopped)
👨🍳 Instructions
-
1
Cut the thick-cut bacon into 1-inch pieces (lardons). Ensure they are uniform in size to promote even cooking.
-
2
Place the bacon in a large, cold cast-iron skillet. Turn the heat to medium and cook slowly, stirring occasionally, until the fat has rendered and the bacon is golden brown and crispy (about 8-10 minutes).
-
3
Use a slotted spoon to remove the crispy bacon from the skillet and set it aside on a paper towel-lined plate. Keep about 2 tablespoons of the bacon fat in the pan, discarding the rest.
-
4
Add the 2 tablespoons of unsalted butter to the skillet with the remaining bacon fat. Once the butter is foaming, add the apple wedges in a single layer.
-
5
Sauté the apples over medium-high heat for 4-5 minutes without moving them too much, allowing them to develop a deep golden-brown sear on one side.
-
6
Flip the apples gently and sprinkle the brown sugar, cinnamon, and cardamom evenly over the fruit.
-
7
Drizzle the maple syrup and lemon juice over the mixture. Stir gently to coat the apples in the melting sugar and spices.
-
8
Reduce the heat to medium-low and simmer for another 5-7 minutes. The apples should become tender but still hold their shape, and the liquid should reduce into a thick, syrupy glaze.
-
9
Add the crispy bacon back into the skillet and toss gently for 1 minute to warm through and coat with the glaze.
-
10
Taste a small piece of apple and add a pinch of sea salt if needed to amplify the contrast between the sweet and savory elements.
-
11
Remove from heat immediately to prevent the sugar from burning.
-
12
Spoon the warm apple and bacon mixture into bowls while still steaming. Top with a generous scoop of vanilla ice cream, toasted walnuts, and a few fresh thyme leaves.
💡 Chef's Tips
Choose firm, tart apples like Granny Smith, Honeycrisp, or Cox’s Orange Pippin; soft apples will turn into mush during the sautéing process. Don't rush the bacon—starting in a cold pan allows the fat to render properly, resulting in a much crispier texture. If the glaze becomes too thick or tacky, add a tablespoon of water or apple cider to loosen it back to a pourable consistency. For a truly authentic touch, use 'rimrökt fläsk' (Swedish side pork) if you can find it at a specialty butcher. Make sure the bacon is very crispy; the contrast between the crunch of the meat and the softness of the fruit is essential for the dish's success.
🍽️ Serving Suggestions
Serve with a scoop of high-quality vanilla bean ice cream or a dollop of cold, unsweetened whipped cream. Pair with a glass of chilled Swedish ice cider or a dry sparkling hard cider to cut through the richness. A small glass of Calvados (apple brandy) served neat makes for a sophisticated adult accompaniment. For a cozy brunch twist, serve the mixture over thick slices of toasted brioche or Swedish waffles. Garnish with a few cracks of black pepper for a modern, spicy edge that highlights the bacon's smokiness.