The first bite of recipe creating inspiration for me often starts with—you got it—the first bite.
Case in point, my dinner last Friday night. Even though it was Labor Day weekend, the mountains delivered a chilly preview of what’s soon to be in store. I love fall. I can’t wait.
My husband and I were invited to mark the end of summer at the Wasatch Mountain Table at nearby Solitude Resort. It was a very, very long table set at the bottom of a ski hill among forests of trees and a wandering river.
We met some incredibly fun tablemates and laughed the night away, because that what food and drink does to a crowd. But the real focus of the night was the delicious food accented with beer pairings from one of my husband’s favorite local brewers, Epic Brewery.
Peaches are a staple fruit in Utah with orchards dotting the freeways that run north all the way to the border of Idaho. One of the appetizers at our Friday night dinner was a grill full of these Bacon Wrapped Grilled Peaches. Chef Neville cooked down Epic Brewery’s Brainless on Peaches Belgian Ale into the balsamic glaze.
The next day my mission was to hit the farmer’s market to find some of those juicy, local beauties. After talking with some of the local farmers I happily came home with a bag full of seriously sweet jumbo Alberta peaches.
Salty bacon amps up the sweetness of local peaches at their peak freshness and the thick balsamic drizzle gives another touch of tart and sweet. I used standard cured bacon rather than the thick cut so it didn’t overwhelm the peaches.
Nestle 2 fresh basil leaves to the sides of the peach, then pin the bacon so the toothpicks lay flat across the side of the peach and cover the spread of the bacon slices. This makes for easiest turning on the grill.
Basil leaves wrapped in the bacon alongside the peaches add an herbed flavor and a perk of color. I added more fresh basil to layer the touch of freshness.
All grills cook at different times depending on your BTUs. I set my grill to low to cook these guys so that the bacon didn’t burn and the peaches had plenty of time to soften and caramelize. You should be able to hold your hand above the grill grates for 8 to 10 seconds and you’ll be good.
Bacon Wrapped Grilled Peaches with Balsamic Glaze
Ingredients
- 4 large peaches
- 12 ounces bacon
- 60 large basil leaves plus more for garnish
- olive oil
- balsamic glaze store-bought or homemade
Instructions
- Set a grill to low heat and preheat for 10 minutes or so, brush the grill grates with a paper towel dabbed in oil. I use grapeseed oil.
- Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
- Brush the bacon wrapped peaches lightly with olive oil so the bacon doesn't stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
- Transfer to a serving platter and remove toothpicks. Drizzle with store-bought or homemade balsamic glaze.
- Serve hot or at room temperature.
Following are a few more savory and sweet peach recipes to warm up the fuzz on your peach.
Southern-Style Peach Cobbler with Maple Sugar, Bourbon + Brown Butter {Gluten-Free}
Oh Henry peaches are the centerpiece of this savory dotting the top of this boozed up custardy cake batter. Recipe here, at The Bojon Gourmet.
Peach and Tomato Salad with Bocconcini
Simple, seasonal ingredients are the highlight of this salad so the better tasting the peaches and tomatoes, the better tasting the salad. Recipe here, at Sweet Sugarbean.
Peach Rosemary Bourbon Sparkler
Champagne, peaches and bourbon together? This is the ultimate love child cocktail to please both myself (champs) and my man (bourbon-boy). Recipe here, at Climbing Grier Mountain.
Savory Rye Crepes with Peaches and Blue Cheese
Rye flour sweetened with maple syrup make a healthy wrap to sweet peaches with walnuts and tangy blue cheese. Recipe here, at Naturally Ella.
Spicy Rosemary Tomato Peach Chutney
Tangy and vinegary, sweet and a bit spicy. I can imagine this looking lovely on a piece of grilled halibut or even simply seasoned chicken breast. Recipe here, at Running to the Kitchen.
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