Destination Dish October Recipes: Apple Bacon Pecan Relish & Apple Cider Glaze

Not only are apples are a great source of vitamin C, antioxidants, and fiber, but they’re also one of the most famous fall flavors, which is why we’re highlighting them as October’s Destination Dish ingredient.  Add an autumnal accent to your favorite dishes with this duet of fall apple recipes

I recommend combining both the relish and apple cider glaze recipes to create one harmonious topping for your preferred cut of pork, like we have at Paradise Point’s signature restaurant Baleen.  We’ve crowned a pork chop with this garnish and paired it with a chipotle sweet potato gratin for a plate that has sweet, savory, and spicy flavors covered. By itself, the cider glaze is the perfect fall apple recipe for poultry.

With so many varieties, there’s bound to be apple to fit everyone’s taste but for this recipe in particular, make sure to use a Granny Smith or any other apple that has a nice sweet tart crunch. Also important is to not overcook the apples so they get mushy.




  • 1 lb bacon, diced
  • 2 peeled Granny Smith apples, diced
  • 1½ cup chopped pecans
  • 1 yellow onion, diced
  • ½ tsp cumin
  • 1 tbs chile powder
  • ½ cup brown sugar         
  • 1 tsp kosher salt
  •  ½ tsp cayenne pepper


Place peeled apples in a small pot and cover with water and three juiced lemons.  Place parchment paper or cheese cloth over the top of the apples and put juiced lemons on top of parchment paper to keep the apples submerged. Cook apples just until slightly tender then remove from the poaching liquid. Let them cool, then dice and set aside.

At medium-high heat, place diced bacon in a medium pan and cook for about 10 minutes until the fat starts to seep out. Add the diced onions and continue cooking for another 10 minutes at medium heat until cooked to your preference. Remove from stove, drain excess oil, and set aside.

Place the pecans in bowl and toss with the cumin, chile powder, brown sugar, salt and cayenne pepper. Roast seasoned pecans on a baking sheet or cookie sheet pan at 350 degrees for 10-12 minutes, stirring pecans so they bake evenly. Once done, remove from the oven and let cool. Remove pecans from the baking pan and mix with diced apples, bacon and onion mixture. 


  •  2 cups unfiltered apple cider
  • ½ cup apple cider vinegar
  • 1 ½ cup brown sugar
  • 1 tsp salt


Pour all ingredients into a medium size sauce pot and dissolve sugar. Bring to a light boil and reduce heat to medium. Let mixture cook down until the liquid coats the back of a cooled spoon like syrup. Then remove from stove and let cool. The liquid will thicken even more.

Be sure to visit the Destination Dish website to see more unique corn recipes by other chefs, where the dishes are being served, and get to know the culinary talents behind Destination Hotels & Resorts’ delicious fare.


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