As one French chef told me at Le Cordon Bleu, “Pork makes everything taste wonderful.” But I’m not sure what he would think about this new trend: Bacon in dessert.
8 strips thick cut bacon
½ tablespoon ground cinnamon
1 tablespoon granulated sugar
1 cup dark rum
1 cup dark brown sugar
4 scoops vanilla ice cream
In another large skillet, add the syrup and rum over medium-high heat and reduce to about 1/3 of a cup, about 10 minutes or until it gets thick like maple syrup.
In the bacon pan using the reserved bacon fat, add the bananas and cook over medium-high heat until golden brown on one side, then flip. The banana will soften, so be gentle. As soon as the bananas are golden on both sides, place 2 pieces of the sweetened bacon on the plate to form an “X” and place the banana over the top.
Add a scoop of vanilla ice cream and drizzle the rum sauce over the top of everything and serve.