2 large, firm apples (such as Granny Smith), unpeeled
1 T. lemon juice
8 oz. package cream cheese
1/4 cup light sour cream
1/2 cup Persimmon Hill Farm Pepper Jam, such as Raspberry Habanero
1/4 cup chopped pecans
4 slices bacon
Core and slice apples in medium-thin slices. Place in a bowl or bag and toss with the lemon juice to prevent browning. Fry the bacon until crisp, then drain on paper towels. Put the cream cheese in a bowl and microwave at half power to soften, about 40 seconds. When it is soft enough to stir easily, add the sour cream and mix well. Warm the pepper jam in the microwave at half-power until it is soft enough to drizzle, about 30 seconds. Arrange the apple slices on a plate, and spread/drizzle the cream cheese mixture over the slices. Then drizzle on the pepper jam, and top with crumbled bacon and pecan pieces.
