BACON’S near-ubiquity has only occasionally extended to the dessert tray, but maybe it’s not a bad idea. I’ve been offered candied bacon a couple of times in the past year, and it got me thinking of a trail of ingredients. Bacon is, after all, a close cousin to lard, and lard makes a significant contribution to the best pie crusts. (You may not know it, but if you find most pie crusts disappointing, it’s a lack of lard, or butter, or both.)

And anyone who has “accidentally” or intentionally drizzled maple syrup over their bacon knows about the affinity it has for sweetness. All of which led me here: candied bacon and cooked apples, à la mode. No crusts to make, an unusually meaty and chewy element, an oddly wonderful combo.