Hot Peaches

     Yesterday I mentioned the health benefits of fresh and canned peaches.  But have you ever tried to cook a peach?  They are excellent grilled and I've also enjoyed them roasted.  Roasted you say?  Well, yes!  Using my cast iron skillet (see VinnyPost "A Pan for All Seasons" March 27, 2012) I have followed this recipe from Fine Cooking magazine:

SUGAR ROASTED PEACHES

 Look for ripe but semi-firm peaches-if they’re too soft, they’ll lose their shape when you pit them.  Serve the peaches simply with a dollop of plain Greek yogurt or a scoop of ice cream.

 

2 slices thick cut bacon                         Kosher salt and pepper

4 ripe peaches, halved & pitted           3 large sprigs of savory,

2 tsp raw sugar                                        thyme or rosemary

 

          Position a rack in the center of the oven and heat to 450F.  Cook the bacon in a 12” cast iron skillet over medium heat, turning occasionally, until crisp.  Remove bacon and drain on a plate lined with paper towels.  Pour the bacon fat from the skillet into a small heatproof bowl, leaving a slick of fat in the skillet; you’ll need 4 tsp reserved fat.  (If you don’t have enough, make up the difference with EVOO.)  Raise the heat under the skillet to medium high.

          Sprinkle the cut sides of the peaches evenly with the sugar and a tiny pinch each of salt and pepper.  Arrange the peaches in the skillet cut side down and tuck the herbs around them.  Tear the bacon slices into quarters and tuck the pieces around the peaches.  Drizzle 2 tsp of the reserved bacon fat evenly over the peaches and let them cook undisturbed until the cut sides begin to brown, about 5 minutes.

          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.

          Flip the peaches, drizzle with the remaining reserved bacon fat, and continue to roast until they’re tender but not falling apart, about 5 minutes more.  Enjoy the bacon as a cook’s treat.  Let the peaches cool slightly before serving.

 

Fine Cooking, August/September 2012, p. 78