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Savor these summer desserts: Pineapple chili pops, s'meaches and more

Aug. 25, 2014 at 8:05 AM ET

Video: Blogger and author Claire Thomas joins TODAY to share some great late-summer recipes from her cookbook, ‘The Kitchy Kitchen.’

With only few weeks until fall begins, now is the time to enjoy summer treats while you still can! So if you have leftover fruits like peaches or pineapples or just want to use the grill a little bit longer than these sweet treats are for you. Here, blogger and author of "The Kitchy Kitchen," Claire Thomas shares her recipes for s'meaches, pineapple chili pops and pig candy.

S'meaches
Makes 8

  • 1/4 teaspoon cayenne pepper 
  • 1/2 cup light brown sugar
  • 1 peach, cut into 8 slices and halved horizontally
  • 8 marshmallows
  • 8 double graham crackers

1. Combine the cayenne and sugar and toss in the peaches, mixing to coat.

2. Put 1 peach slice and 1 marshmallow on each of 8 skewers. Use metal skewers or soak wooden skewers in water 30 minutes before using.

3. Toast over a medium-low flame until caramelized and browned.

4. Lay a peach-marshmallow skewer on a graham cracker half. Pull out the skewer. Sandwich with another graham cracker. Enjoy immediately!

Pineapple chili pops
Makes 5 cups of pineapple

  • 2 teaspoons ancho chile powder 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle chile powder 1/2 teaspoon coarse sea salt
  • 1 whole ripe pineapple

1. Combine the spices and salt.

2. Slice the skin off the pineapple and cut into fourths from top to bottom. Remove the fibrous core from each wedge, then chop the pine- apple into large bite-size chunks.

3. Pop the pineapple onto toothpicks and sprinkle with the chili salt. Serve immediately.

Pig candy
For 4 servings

  • 1 cup light brown sugar, packed
  • 1/2 teaspoon cayenne pepper
  • 8 slices thin-cut bacon

Preheat the oven to 350 degrees. Meanwhile, blend the sugar and cayenne together in a bowl. Taste it. If it's too spicy, add more sugar; not spicy enough, add more cayenne. However, the spice does become a little more pronounced after being cooked, so keep that in mind. Lay the bacon on a wire rack in a rimmed baking sheet lined with aluminum foil (this means minimal clean-up!). Cover each slice of bacon with the brown sugar mixture. It should be an even layer, thick enough that you cannot see the bacon through it (1/8- to 1/4-inch). Bake for about 15 minutes, until the sugar is completely browned and the bacon has curled at the edges and appears mostly cooked. Remove the bacon from the oven and flip. Cover the bacon with the rest of the brown sugar mixture and pop back into the oven for another 5 to 10 minutes, or until the bacon is cooked how you like it. If the bacon seems underdone, just leave it in the oven for a minute or two more. Let the bacon cool on the rack for at least 15 minutes to let the sugar harden a bit before you start cutting the pieces. I find it's easiest to use a pair of kitchen scissors and cut the pieces over the serving bowl. Serve it up with the libation of your choice!

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