|Caramelized-In-Bacon-Fat Peaches with Bleu Cheese, Serrano Ham, |
White Balsamic Reduction Drizzle, + Fresh Herbs
For the White Balsamic Reduction:
¼C White Balsamic Vinegar
For the Caramelized Peaches:
2T Rendered Bacon Fat
4 Large, Semi-Ripe Peaches (cut in half + remove the pit)
1T Granulated Sugar + 1T Light Brown Sugar
¼t Smoked Sea Salt
Fresh Cracked Black Pepper
4 Sprigs of Fresh Rosemary
For Topping the Peaches:
1t of Bleu Cheese (per peach half… we had about 8 halves)
Shaved Serrano Ham (country ham or prosciutto may be substituted)
Fresh Basil + Chives, Minced
Red Pepper Flakes, For Garnishing
1. Preheat oven to 450 degrees F. In a bowl, mix together the sugars.
2. For the White Balsamic Reduction: Add the white balsamic vinegar and honey to a small saucepan and cook to reduce for 5-10 minutes, or until thick and syrupy. Set this aside until ready to use.
3. For the Caramelized Peaches: Heat a large oven-safe skillet over medium-high heat and add the rendered bacon fat. Once melted, reduce heat to medium-low. Sprinkle the cut-side up of peaches with half of the sugar mixture, the salt and the pepper. Place them cut-side done in the skillet, tucking the rosemary in between. Cook for 5 minutes, or until cut sides are caramelized and golden. Sprinkle the remaining sugar on the un-cut side of the peaches. Drizzle a bit of bacon grease (1-2 teaspoons) over the peaches, then place in the oven and roast for 10 minutes. Remove from the oven and flip the peaches so they are cut-side up. Roast for another 5-10 minutes, until soft and fragrant. Remove from the oven and serve immediately, discarding the rosemary.
4. Assembling the Peaches: Place the caramelized peach halves onto a plate and put a piece of blue cheese into the center, followed by a drizzle of white balsamic reduction and a mound of shaved serrano. Garnish the top with fresh basil and chives, along with a sprinkle of red pepper flakes and some more balsamic reduction. Enjoy with a glass of white wine.
inspired by: sugar roasted peaches