BACON, FENNEL, AND APPLE CHUTNEY

BACON, FENNEL, AND APPLE CHUTNEY image

Number Of Ingredients 11

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1/2# applewood smoked bacon, cut into 1/2 inch dice
1/2 medium onion, cut into 1/2 inch dice
1 medium fennel bulb - halved, cored and cut into 1/2 dice - plus 1 tbsp. chopped fennel fronds
2 thyme sprigs
2 garlic cloves, minced
1 Granny Smith apple - peeled, cored and cut into 1/2 inch dice
1 tsp ground fennel seed
1 tbsp. fresh lemon juice
1 tsp finely grated lemon rind
1 tsp sugar
Salt and freshly ground pepper

Steps:

1. Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tbsp. of the fat from the skillet. 2. Add the onion to the skillet and cook over moderate heat until softened, about 3 minutes. Add the diced fennel, thyme, garlic, and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar, and the fennel fronds. Remove the chutney from the heat, season with salt and pepper, and let cool to room temperature. Discard the thyme and serve with roast pork or on baguette slices.