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1
For the syrup: In a small saucepan, heat the sugar without stirring until it begins to melt.
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2
Stir occasionally until completely melted and a medium caramel color.
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3
Carefully stir in butter, cream and molasses.
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4
Add salt, juniper berries, nutmeg, mace and cinnamon.
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5
Stir until smooth.
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6
Remove from heat and steep for 30 minutes, then strain through a fine-meshed strainer.
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7
While the syrup is steeping, prepare the poached potatoes.
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8
For the potatoes: Place the potatoes in a medium saucepan and cover with two inches of water and season heavily with salt.
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9
Add garlic, thyme, bay leaves and cayenne pepper.
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10
On low heat, poach the potatoes until tender but not bursting, about 25 minutes.
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11
Gently strain potatoes and discard garlic, thyme and bay leaves.
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12
Set potatoes aside until no longer steaming, then transfer to the refrigerator to cool.
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13
For the rest: In a large skillet over medium heat, spread out the bacon and cook, stirring occasionally, until crisp and golden brown.
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14
Transfer to paper towels to drain and cool.
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15
In a wok or deep skillet, pour in vegetable oil to fry the potatoes, heat to 350 degrees.
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16
Cut the potatoes into 1-inch slices, and dust thoroughly with rice flour.
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17
Shake off excess flour, and place potatoes in the oil.
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18
Fry until golden brown and crispy, 2 to 3 minutes.
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19
Transfer to paper towels to drain.
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20
In a serving bowl, combine the syrup, bacon and apples.
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21
Add the potatoes and toss gently to mix.
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22
Season to taste with salt and cayenne.
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23
Serve.
