Oven Baked Bacon

Loquat Glazed Bacon

Oven Baked Bacon
Photography by Nick Kern's Cell Phone


Well you may be wondering what a Loquat is, and it’s a sub-tropical Japanese plum type fruit.  It’s low in saturated fat and contains mental function helping manganese.  It has large brown seeds and a tangy flavor.  For this recipe the fruit is slowly simmered in a simple syrup with a dry white wine and glazed on to the bacon that’s crisped up in the oven.  You can potentially find Loquats in Asian markets but you’ll have the most luck finding them on trees in Los Angeles, and other parts of California, and also in the Southeast.



  • 5 -6 slice Thick Cut Bacon
  • 1/4 Cup Water
  • 1/4 Cup Sugar
  • 1/3 Cup Dry White Wine
  • 3/4 Cup Loquats (Seeded & caps removed)
  • 2 Tsp Lemon Pepper



  1. Cut off the tops and bottoms of the Loquats
  2. Slice in half and remove the seeds
  3. Heat a sauce pan to medium high heat with the sugar and water
  4. When that comes to a boil add the seeded Loquat
  5. Reduce Heat to Medium Low to simmer
  6. Reduce liquid by 1/2 (about 10 mins)
  7. Preheat Oven to 400
  8. Get a baking sheet and put a baking rack on top of it, or the rack from your toaster oven
  9. Add your bacon to the baking sheet
  10. Put in the oven
  11. Add the White Wine to Loquat syrup
  12. Reduce liquid by 1/3 (about 5 mins)
  13. When the Syrup has thickened, put it in a food processor or blender
  14. Blend until smooth
  15. Remove bacon from oven
  16. Glaze top side with Loquat Syrup
  17. Bake for 5 – 7 minutes until starting to crisp
  18. Flip and glaze again
  19. Bake  5 – 7 minutes until crisp



15 thoughts on “Loquat Glazed Bacon”

  1. With all the doggone snow we have gotten recently I am stuck indoors, fortunately there is the internet, thanks for giving me something to do. 🙂

  2. You guys have to try this curried quinoa recipe. It will serve 6-8 poeple, INGREDIENTS: 1 Cup Quinoa, 1½ Tbsp. Vegetable Oil,½ Onion Diced (about 4 or 5 oz.),1 Tsp. Grated Fresh ginger Root, ½ Fresh Green Chile (Finely Chopped), 1 Heaping Tsp. Turmeric, 1 Heaping Tsp. Coriander, ¼ Tsp. Ground Cinnamon, 1¾ Cups Water, ½ Cup Fresh or Frozen Peas, Salt to Taste…COOKING DIRECTIONS: Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you’re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Good news! If you are using Ancient Harvest Quinoa you can skip this step. It’s already rinsed! Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.A fine, white spiral appears around the grain as it cooks. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed. Fluff with a fork and it is ready to be eaten.

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