5 tablespoons butter
1 1/2 tablespoons maple syrup
1 1/2 tablespoons cider vinegar
1 cup pearl onions, drained
1 tablespoon Scotch bonnet chiles
1 cup chopped peaches
2 tablespoons butter
8 slices bacon
In a large saucepan, heat butter over medium heat. When butter comes to a rolling boil, add maple syrup. Stirring constantly, remove from heat and mix in vinegar; pour over bacon. Cover saucepan and leave heat until bacon is completely cooked. Remove from heat and allow to drain. Strain into a 1 quart resealable plastic bag. You can use aluminum foil to seal plastic bags in fruit. Serve with apple preserves and bacon drippings.