Sugar Roasted Peaches and Cornbread Sundae

1. 1

   To make the bacon syrup: Cook the bacon in a skillet, over medium heat, flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling and coarsely chop.

2. 2

   Pour off all but 1 tablespoon of the bacon drippings and add the maple syrup and honey to the skillet; stir to combine and return bacon pieces to heat through, about 5 minutes (can be made up to 5 days in advance and warmed over low heat).

3. 3

   To serve: Cut cornbread into 2-inch cubes (you'll have left-overs) and warm in a 250F oven (if made previously) for 10 minutes.

4. 4

   Place a cube of cornbread on each of 8 plates and arrange peaches and gelato near the cornbread; top with bacon syrup, sage, and a pinch of aleppo pepper, if using.

* Per serving · 4 servings · Values may vary.