BRIE CHEESE, PEAR AND BACON JAM CANAPÉS WITH FIREBARNS RUM & CHIPOTLE
-300 g. coarsely chopped bacon
-1 large onion, finely chopped
-2 tbsp. Firebarns Rum & Chipotle
-1/4 cup brown sugar
-1/4 cup maple syrup
-1/2 cup water
-3 tbsp. tablespoons beer
-200 g. brie cheese
-1 pear, julienned
-In a skillet, fry bacon until cooked through but not crisp. Remove and place on paper towels.
-In the same pan add the onion, maple syrup, brown sugar, Firebarns rum and chipotle and beer, sauté for 2 to 3 minutes and reduce heat to low.
-Add the bacon and simmer over low heat for about 2 hours, add ¼ cup of water every hour.
-Cut the baguette into croutons, add a piece of brie on each and put in the oven to "broil" for 2 to 3 minutes, then add the bacon jam and pears.