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" In a small saucepan, combine tomatoes, sugar, ginger, lemon juice, lemon zest, and thyme stems. Bring to a simmer, stirring often, then reduce to a low heat and cook until mixture is a thick jam, about 1 hour. Remove stem, add thyme leaves, and season with black pepper and cayenne. Cool to room temperature. Heat oil in a heavy saucepan or deep fryer to 320 degrees F. Using a mandolin, slice shallots into paper-thin rings. Toss rings in cornstarch, then shake off excess starch using a sieve.  Fry shallots until bubbles dissipate and shallots begin to turn a light golden brown.  Blot on paper towels, and season lightly with salt. Grill bacon on a grill or grill pan to desired doneness. Cut bacon into 1 1/2-inch lengths. Keep warm. To assemble hors d\u2019oeuvres: Top bacon pieces with a teaspoon of tomato jam, followed by a few pieces of fris\u00E9e, and some crisp shallot rings."^^<http://www.w3.org/2001/XMLSchema#string>
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