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.