Whether spread on a baguette or atop a grilled steak, this jam is sure to impress.
|1 lb. bacon- diced
||½ cup Sherry wine
|1 medium shallot- minced
||2 tablespoons Sherry wine vinegar
|1 clove garlic- minced
||1 teaspoon chopped fresh rosemary
|½ cup brown sugar
||2 teaspoons fresh thyme
|½ cup maple syrup
Place bacon in heavy-bottom skillet, add 2 tablespoons water, and cook over medium-low heat letting the water evaporate and the bacon fat cover the bacon. Slowly render the bacon until it is almost crisp. Strain all the fat off the bacon except for about 1 tablespoon.
Over low heat add the shallot and garlic to the bacon, and sauté for one minute.
Add the remainder of the ingredients, and simmer gently for one hour or until the liquid is reduced by half.
Test the consistency of the liquid on a cold plate in the refrigerator. If it is too watery, reduce more. If it is too thick, add a touch of water until you reach the desired consistency.
Transfer mixture to a food processor, and pulse until you reach a texture that you prefer.
Transfer to a container to chill. Enjoy spread on a freshly toasted baguette, or top your favorite steak right off the grill.