Grilled Peanut Butter, Bacon and Jalapeno Jelly

1. Prepare jelly: In blender, combine whole peppers, 12 ounces sugar and vinegar; strain. Transfer liquid to medium saucepan; bring to a boil. Stir in pectin, remaining tablespoon sugar and food coloring. Remove from heat and cool.
2. Prepare peanut butter: In another saucepan, combine sugar, butter and ½ cup cream; bring to a boil. Continue boiling until light caramel forms. Remove from heat; whisk in remaining cream and cool.
3. In food processor, puree peanuts until texture of chunky peanut butter. Fold into cooled caramel.
4. Grill or sear bacon until rendered and slightly charred. Mix chopped apple and minced jalapeno with 4 tablespoons cooled jelly.
5. To serve, place a dollop of peanut butter caramel on plate; flatten with spoon. Top with bacon and a spoonful of jelly.