image_pdfimage_print

The Foodist: Sugar-Roasted Peaches

The Foodist: Sugar Roasted Peaches
Jim Bruner | Mezzacello

The Foodist: Sugar-Roasted Peaches is easy to make and really tasty. We discovered this recipe in a Fine Cooking magazine and we loved it! There is a vegetarian option!

Look for ripe semi-firm peaches for this recipe. If they’re too soft, they’ll lose their shape when you put them. Serve with a dollop of plain Greek yogurt or a scoop of ice cream, or incorporate them in other recipes or menus.

INGREDIENTS

  • 2 slices thick-cut bacon
  • 4 ripe semi-firm medium peaches (about 8oz each), halved and pitted
  • 2 tsp raw sugar, such as demerara or turbinado
  • Kosher salt and freshly ground black pepper
  • 3 large sprigs fresh summer or winter savory, thyme, or rosemary

DIRECTIONS

  1. Position a rack in center of the oven and heat the oven to 450F
  2. Cook the bacon in a 12-inch cast-iron skillet over medium heat, flipping occasionally, until crisp, 5-8 minutes. Drain on a plate lined with paper towels. Pour the bacon fat from the skillet into a small heatproof bowel, leaving a slick of fat in the skillet; you’ll need 4tsp reserved fat. (If you don’t have enough, make up the difference with extra-virgin olive oil.) Raise the heat under the skillet to medium high.
  3. Sprinkle the cut sides of the peaches evenly with the sugar and a tiny pinch of salt and pepper. Arrange the peaches in the skillet cut side down and tuck the herbs around them. Tear the bacon slices in quarters and tuck the pieces around the peaches. Drizzle 2tsp of the reserved fat evenly over the peaches and let them cook undisturbed until the cut sides begin to brown, about 5 minutes.
  4. Sprinkle the uncut sides of the peaches with a tiny pinch of salt, then transfer the skillet to the oven and roast until the peaches are just tender, about 10 minutes.
  5. Flip the peaches, drizzle with 2tsp more of the reserved fat, and continue to roast until tender but not falling apart, about 5 minutes more. Enjoy the bacon as a cooks treat, or save it for another use; discard the herbs. Let the peaches cool slightly before serving.

NOTES

If you want them to be vegetarian-friendly, omit the bacon and use extra-virgin olive oil instead.

You can make the peaches up to 2 days ahead and refrigerate them in an airtight container.

When re-heating, arrange the peaches on a microwave sage dish, cover loosely with a paper towel, and heat on high for about a minute.

Please follow and like us:
Facebook
Twitter
Instagram
LinkedIn
RSS

Leave a Comment

Your email address will not be published.

Scroll to Top