Sugar Roasted Peaches

1. 1

   Preheat oven to 450F and position a rack in the center of your oven.

2. 2

   Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.

3. 3

   Pour off the fat from the skillet, but reserve 4 teaspoons of the fat (make up any difference with olive oil).

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.

8. 8

   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).

* Per serving · 4 servings · Values may vary.

No additional tips available.