Think of this as breakfast morphed into dessert: maple syrup, bacon, waffles—if they were served with vanilla malt! This is a stellar pairing of flavors, nothing held back. Don’t even think of using a fine-grade maple syrup like light or even medium amber. Go for the robust, dark stuff to stand up to the excesses.
Excerpted from À LA MODE: 120 Recipes in 60 Pairings : Pies, Tarts, Cakes, Crisps, and More Topped with Ice Cream, Gelato, Frozen Custard, and More by Bruce Weinstein and Mark Scarbrough. Copyright © 2016 by the authors and reprinted by permission of St. Martin’s Griffin. Photo Copyright © 2016 by Eric Medsker.
Listen to Mark describe this recipe on The Faith Middleton Food Schmooze®.