I started making this jam late last summer, after a more than abundant harvest of golden habañero peppers from my garden.
It took a few test batches to get the ratio of peppers to pears right, but after realizing I only needed six ingredients, five if you take out the bourbon (but why would you?), once I had the final recipe established, it was perfect. The sweetness from the pears, followed by the low heat from the peppers, not only wakes up your taste-buds, the release of endorphins from the capsaicin in the peppers gives your brain a nice little jolt!
I am a bourbon gal and have a few fellow bourbon-enthusiast friends who like to share new bourbon finds with me. This past New Year’s, one of those friends brought me a bottle of the Knob Creek Maple Bourbon as a hostess gift and I seriously thought I heard angels singing when I took my first sip. Booker Noe, the man who put that flavor profile together at the Knob Creek distillery, is a genius!
And then there’s bacon. Sigh. What can I say about bacon that those of us who truly appreciate it, don’t already know? As long as that little piggy goes to market and brings me bacon, I’m the one going “Whee! Whee! Whee!” all the way home!