Prep 10 mins
Cook 30 mins
Use ripe, but still firm peaches for this recipe. Once these are prepared, you can use them in a variety of ways: Serve with Greek yogurt or ice cream, or in a green salad, or with pork chops and polenta, with ice cream, or on a cheese platter (yes, I have posted all those recipes, lol). From Chef Bill Taibe, chef/owner of leFarm and The Whelk of Westport, CT via "Fine Cooking" magazine.
- 2 slices bacon, thick cut type
- 4 peaches, halved and pitted (8 oz each)
- 2 teaspoons raw sugar, such as demerara and turbinado
- kosher salt
- fresh ground black pepper
- winter savory or 3 sprigs fresh thyme leaves or 3 sprigs fresh rosemary
- Preheat oven to 450°F and position a rack in the center of your oven.
- Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
- Pour off the fat from the skillet, but reserve 4 teaspoons of the fat (make up any difference with olive oil).
- Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them.
- Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat.
- Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast.
- After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
- Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving).