Alright. I have like 37 seconds to tell you about these peaches before they are out of season.

Rosemary, Bacon and Sugar Roasted Peaches I

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.

Rosemary, Bacon and Sugar Roasted Peaches I

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.)

Rosemary, Bacon and Sugar Roasted Peaches I

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.

Rosemary, Bacon and Sugar Roasted Peaches I

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.)

Rosemary, Bacon and Sugar Roasted Peaches I

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?

Rosemary, Bacon and Sugar Roasted Peaches I


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

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P.S. your house? Will smell AMAZING.

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84 Responses to “Sugar Roasted Peaches.”

  1. #
    Liz @ Tip Top Shape — August 29, 2012 @ 10:52 pm

    My grandpa gives me all of these old cooking magazines. Most of the recipes are pretty gross, but you can find some gems. Love this recipe! I’d never think of it, but it sounds delicious!!


  2. #
    evenings — August 30, 2012 @ 3:18 am

    this looks nice and seems good to eat !


  3. #
    Maura (ragamuffin recipes) — August 30, 2012 @ 6:16 am

    Definitely making this Labor Day weekend.. It’s the perfect “last call” for summer, with s’mores for dessert of course (:


  4. #
    Angela @ AnotherBitePlease — August 30, 2012 @ 8:26 am

    wow I love those pictures in your cast iron skillet so rustic and pretty!


  5. #
    megan — August 30, 2012 @ 8:38 am

    …let me get the drool off the keyboard……….there we go….OH.MY.GOODNESS!!!!!!!!!!!!! This may be one of the best things you ever shared with us….the best is Mr. How Sweet’s framed wrestling pics…I don’t think that can ever be topped, but this is a REALLY close second :D

    Just bought 15 peaches (cause, you know, I planned on only eating peaches for 2 days) yesterday…now I know what I’m doing with them!

    Thank your Mom for reading the black and white!!


    • Jessica — August 30th, 2012 @ 10:58 am

      I love you.


  6. #
    Sharyn Dimmick — August 30, 2012 @ 8:44 am

    I’m not sure that I would love these peaches, but I am loving your writing.


  7. #
    Ruthy — August 30, 2012 @ 9:20 am

    Like, seriously? I saw these on Pinterest and haven’t been able to stop thinking about them since. Finding a good recipe in the newspaper would make me feel like Indiana Jones these days.


  8. #
    Nikki — August 30, 2012 @ 9:27 am

    OMG, I was going to make grilled peaches tonight to go with our pork chops, but now I think I’ll be making these instead. They looks so yummy. Do you think I can get away without using a cast iron skillet? Thanks!


    • Jessica — August 30th, 2012 @ 10:57 am

      Yes, as long as your skillet is oven-safe!


  9. #
    Jilian Murphy — August 30, 2012 @ 10:29 am

    Wow. Just. Wow. These look increddddible.


  10. #
    Anna @ Crunchy Creamy Sweet — August 30, 2012 @ 10:38 am

    Woah! What?? No way! On it!


  11. #
    Haley — August 30, 2012 @ 12:30 pm

    This looks so good! I love your pictures! Any tips for a new food photographer? :)


  12. #
    Colette @ JFF — August 30, 2012 @ 1:14 pm

    Ok, wow, YUM


  13. #
    christina @ ovenadventures — August 30, 2012 @ 1:23 pm

    bacon peaches. BACON PEACHES!!!!! i have bacon and i will have peaches. i must have these.


  14. #
    danielle — September 1, 2012 @ 10:13 am

    These look amazing – I cant wait to try them. I featured these in my “What I Bookmarked This Week” post today. Stop by and see!


  15. #
    Kathryn — September 1, 2012 @ 5:03 pm

    These were soooooo good! I also drizzled a little honey on the uncut side and they turned out perfectly


  16. #
    Natalie @ In Natalie's Shoes — September 4, 2012 @ 3:14 pm

    Sweet. Baby. Jesus. I am drooling. Cannot wait to try this!


  17. #
    laura — September 14, 2012 @ 10:42 pm

    Hysterical – that’s all I have to say about this post! Such fun-ness (not a word, but you know what i mean)


  18. #
    Robin — September 17, 2012 @ 4:21 pm

    I love this blog and I read it all the time but am a creepy 90s child that doesn’t comment on anything for fear my IP address will end up in the wrong hands and I’ll be tracked down and murdered. Kidding, I’m just lazy. My real purpose of this comment is to say that this recipe looks delish but some of the pictures are slightly obscene. Am I the only one that sees it?


  19. #
    Andrea — June 21, 2013 @ 5:01 pm

    Hello! I made these last night (did a few extra just in case) & all were gone in no time at all. Delicious is all that can be said! Thank you.


  20. #
    Amanda — July 17, 2013 @ 1:12 pm

    I found these on Pinterest while looking up summer recipes. Goodness they are delicious! I don’t usually like cooked fruit of any kind (it’s a texture thing), but these had me bummed I didn’t make more.



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