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1
Preheat oven to 375 degrees.
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2
Lay a large sheet of Reynolds Wrap Foil on a work surface and form a baking dish large enough to hold the fruit.
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3
Toast the nuts on it in the preheated oven about 10 minutes or so depending on the type of nut used.
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4
Keep a watchful eye on the nuts, they can burn very quickly.
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5
Reserve nuts in a small container.
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6
Increase the oven heat to 450 degrees.
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7
Place bacon on the foil dish and bake in the oven until crisp and golden brown.
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8
With a slotted spoon remove bacon and drain on paper towels.
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9
Pour bacon drippings from foil dish into a heatproof small container making sure there is a thin layer of grease remaining on the foil.
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10
Combine both sugars, salt and pepper in a small bowl.
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11
Using a cookie sheet underneath the foil dish for added support lay the fruit in the foil dish in one layer and sprinkle on the sugar mixture evenly.
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12
Drizzle with maple syrup and 1 tablespoon of the reserved bacon drippings and nestle the rosemary sprigs among the fruit.
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13
Bake in the 450 degree oven (or hot grill, or campfire) for 25 minutes or until fruit is tender and golden brown in spots.
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14
Meanwhile whip heavy cream with the remaining one tablespoon of maple syrup until soft peaks form.
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15
Remove fruit from oven and sprinkle with reserved bacon and nuts.
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16
Serve warm with maple whipped cream.
