Ingredients
Units
Scale
- 1 pint of fresh Strawberries
- Juice of 1/2 Orange
- 2 Tablespoons butter
- 2 cups sugar
- 1 1/2 oz. rum
- 50 Turns of the pepper mill
- 1 1/2 cups cubed bacon lardon
- 1 cup pecans
- 1/4 cup maple syrup
- vanilla ice cream of your choice
Instructions
- Remove the hulls from the strawberries. Cut the berries in half.
- In a skillet, melt the butter.
- Add sugar and stir constantly until the sugar is a nice caramel color.
- Add the juice of the orange.
- Add Strawberries and let simmer in syrup for a few minutes.
- Add the rum and allow the alcohol to cook off.
- Add fresh ground pepper; about 50 turns (don’t be shy!)
- Place the bacon into a heated sauté pan, add the pecans and the maple syrup and cook until sticky, spread onto parchment paper, separating the pecans, cool.
- Place 2 scoops of ice cream into a sundae dish, top with the peppered strawberry sauce and the pecan bacon crumble.
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