- Servings: 6 to 8
|2||Medium Apples, cut into 8ths|
|8 slices||Thin Cut Bacon, cut in half|
|2 Tbsp||Unsalted Butter|
|¼ cup||Brown Sugar|
|1 tsp||Ground Cinnamon|
|½ tsp||Ground Nutmeg|
|½ tsp||Ground Ginger|
|¼ tsp||Kosher Salt|
|6 oz||Gorgonzola Cheese|
|8 oz||Pomegranate Juice|
|½ pkg||Puff Pastry, thawed|
|Toothpicks, soaked in water|
|Grapeseed Oil or Cooking Spray|
Roll out puff pastry onto a lightly floured surface and slice into 16 rectangles. Bake according to package directions in a preheated oven. Remove from oven and pop a hole into the top of each one with your finger. Set aside. Place the butter in a sauce pan over medium high flame. Once hot, add apples and all of the spices, brown sugar and salt. Stir well and cook until apples just begin to soften, approximately 4-6 minutes. Remove apples from the sauce pan and place into a separate container to cool slightly.
Pour pomegranate juice directly into the spiced brown sugar that was just used to flavor the apples. Cook for 7-10 minutes or until the glaze is thick and has reduced. Remove from heat.
While glaze reduces, lay bacon strips down on a flat surface. Top each one with an apple slice and a bit of Gorgonzola. Wrap bacon tightly around apple and cheese, pinning it closed with a toothpick. Sprinkle a bit of grapeseed oil or spray cooking spray on an indoor grill pan and fill with apple parcels. Cook, turning when necessary, until bacon is done, approximately 3-5 minutes.
Remove toothpicks and set each apple slice on top of the puff pastry and serve drizzled with pomegranate glaze.