4 slices bacon, diced
1 cup sliced Onion
2 eggs
5 teaspoons vegetable oil
1 cup milk
3 teaspoons lemon juice
1 teaspoon molasses
2 tablespoons brown sugar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon honey
2 teaspoons distilled white vinegar
1/2 teaspoon ground cinnamon
Cut bacon in half and then slice round pecans. Heat the bacon grease in a large saucepan over medium heat. Stir in onions and fry until golden, about 1 minute. Mix in eggs and sprinkle liberally with prepared flour and lemon juice.
Melt the butter, eggs, oil, milk, egg yolk, sugar, olive oil, lemon peel and honey and pour over the pecans. Sprinkle remaining flour over all and top with limes.
While the pan is cooking, grease a large square pan dish or skillet.
Arrange the fruits by cutting across inner layers of each grape. Place bacon in the pan. Drizzle with tomato tomato sauce. Beat egg yolk with 2 tablespoons olive oil. Brush lemon zest over fruit.
While the fruit pecans are browning, place them on a lightly floured surface. In a bowl, whisk together molasses and brown sugar. Mix in the olive oil, lemon zest, honey and vinegar. Pour syrup over the pecans.
While the fruit is peeling, place pecans in a large bowl and brush with tomato sauce. Place in refrigerator to cool.
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