Alright. I have like 37 seconds to tell you about these peaches before they are out of season.
I seriously thought I was done with peaches. Especially after the crumble. But I warned you. Buying multiple peaches only to bite into bruised mealy flesh is not my cup of tea. That also sounds totally disgusting and like something that would happen on True Blood or Dexter.
Side note: somebody please take away my TV.
But anyway, I thought I was done. Actually, I WAS done. I was done and had accepted it. I had mourned the end of good peach season in these parts and was feeling at peace with the decision.
And then… my mom happened. She still reads the newspaper everyday (I mean EVERYDAY, which means if she misses the newspaper one day, she stocks up and reads two the next day. And when we go on vacation, she finds a way to read ALL seven newspapers when we come back. My dad loves to refer to this as her love to read “old news.” I, on the other hand, don’t even get a newspaper. But I’d really love to because I get obsessed with those wacky advice columns. K, I’m done.) and even better, she cuts out the recipes from the newspaper – the recipes that I could most likely find on the internet – but she still cuts them out old-school and gives them to me.
This happens often, and it almost always ends with me turning the recipe clippings down. I’m just so weird about food… something may not sound good to me at the time, and then four months later I’m all over and think it’s the next best thing. I have no rhyme or reason besides my extremely strange taste buds. And most of the things she cuts out… well, I may have already made a version of them for the blog, or I deem them too boring because again – I’m insane. (Wasn’t sure if you knew that yet.)
This time though? I was blown away. And here’s the thing – she didn’t even cut this recipe out. She opened the newspaper to show me something else (which happens all the time and to which I unfortunately often roll my eyes – I know, such an asshole) and I noticed a recipe for sugar roasted peaches. And I’m all hmmm… that sounds good, but not really good enough to make for the bl – WHOA WAIT A MINUTE. These sugar roasted peaches are roasted in bacon grease?! What? Done. Give me the scissors. Nevermind. I’m ripping this sucker out. Got it.
And that was my train of thought. And then my train of thought continued for the rest of day as OMG I can’t wait to make these and I just might die if I can’t make them today and I wonder if we can have them for dinner or maybe they will pass for lunch and there is protein since there is bacon and seriously these must be made immediately because I can’t possibly think of anything else in the world except for these peaches covered in sugar then pan-roasted with bacon grease then real-roasted with rosemary and more sugar and bacon grease drizzles and then topped with the crunchy bacon crumbles and gahhhhh I can’t go on until this is done.
(I am a joy to live with. I swear.)
So I got it done. And because I was fahhhhreaking out over Tracy’s peaches last week, I ended up crumbling a bit of blue cheese on top when they were still hot. Oh wait – smokey blue cheese. Because I had it for the first time in Oregon two weeks ago at Rogue Creamery, and then bought six wedges of it because I am the queen of excess. Or because I fell in love. Whatever. Totally worth it, especially once this peach recipe came along. It’s like it was all meant to be. The universe wanted it.
So yes: peaches, sugar, rosemary, bacon, bacon grease, and smoked blue cheese. And then I died.
And yes, I realize I just said “so” a bunch of times. So what?
Sugar Roasted Peaches
Yield: 2-4 servings, depending on how you serve them
4 slices thick-cut bacon
4 large semi-ripe peaches, cut in half with pit removed
1 tablespoon granulated sugar
1 tablespoon brown sugar
1/4 teaspoon coarse sea salt
1/8 teaspoon pepper
4 large sprigs fresh rosemary
2 ounces blue cheese, crumbled
Preheat oven to 450 degrees F. In a bowl, mix together the sugars.
Heat a large oven-safe skillet over medium-high heat and add bacon, frying until crisp and fat is rendered. Once crispy, remove with kitchen tongs and place on a paper towel to drain. Pour most of the bacon grease out of the skillet and into an heat-safe jar, leaving just a thin layer in the skillet. 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 caramely 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 rosemary, and sprinkle on the crumbled bacon and blue cheese. Serve alone or with ice cream, yogurt or salads.
slightly adapted from the pittsburgh post gazette
P.S. your house? Will smell AMAZING.