Bacon-Wrapped Honey Peppers with Maple–Miso Glaze and Tart Apple
Format: hot canapé / premium bar bite
Servings: 10 
Ingredients
- 20 Honey Peppers with Creamy Cheese Filling
- 10 very thin slices of smoked bacon
- 30 g toasted sesame seeds
- chives or micro celery
Maple–Miso Glaze
- 80 g maple syrup
- 40 g white miso
- 30 ml mirin
- 20 ml rice vinegar
Tart Apple Purée
- 3 green apples
- 1 small celeriac or 2 celery stalks
- 20 ml lemon juice
- 20 g butter
- salt
Preparation
- Peel and chop the apples and celery, then cook gently in butter until tender. Blend with lemon juice. The purée should have a distinctly tart flavor.
- Mix the glaze ingredients and warm briefly until combined.
- Pat the peppers completely dry. Cut each bacon slice in half and wrap one piece around each pepper.
- Place the peppers on a rack set over a baking sheet. Bake at 190°C for about 12–15 minutes. Brush with glaze near the end, then increase the temperature to 210°C for 2–3 minutes. The glaze should caramelize without burning.
Presentation
Arrange small portions of tart apple purée on the plate. Place two bacon-wrapped peppers on each portion. Sprinkle with sesame seeds and chives. Finish with a little extra glaze.
