Peach season is winding down but it’s not gone yet.  I haven’t had a chance to really dive into these beauties yet this year so it’s time to get serious before I miss my window.  I love peaches…I also love to roast so it’s only natural for me to roast my peaches as well.  Let’s face it, roasting brings out the very best of flavors…even with peaches!

So over the next couple of weeks I’m going to make up for lost time by cramming in my favorite peach recipes before the end of September and the prime peach season is over.

Today I made some delicious herb roasted peach and goat cheese toast, which I think is the perfect ” Autumn is on it’s way” Sunday morning treat. To make this toast you must first roast your peaches with herbs and bacon (yep, bacon!).  Here’s how I do it.  I’m not going to include specific measurements as this is an easy breezy process and you just need to make it according to your taste. I’ll give you the quick down and dirty, then you figure it out from there.

If you’re vegetarian just close your eyes and ignore the bacon part.  But I urge you to just think about those beautiful peaches and how good they’re going to taste if you include it!

• ½ lb Applewood Smoked Bacon
• 4-6 peaches
• Salt and Pepper blend (I like to use a combination of grey pepper and rough ground black pepper)
• Herbs: thyme, sage or rosemary
• Olive oil
• Raw sugar (brown sugar works too if you want a little more sweet)

Preheat oven to 450 then prep the peaches.  Slice in half and rid the pits.  Lay cut side up and brush a light coating of olive oil…very light coating (if you are using brown sugar skip the coating of olive oil).  Then sprinkle raw sugar over the tops and a smidgen of salt and pepper mixture (if you want to go deep savory and add some smoke try adding just a smidgen …and I mean smidgen of smoked paprika).  Cover.  I like to let them set for at least 15 minutes before I start the next step.

Then prep your herbs so they’re ready to toss in the pan when your pan is ready for them (you can use a pan or skillet but cast iron please).  I don’t cut them however I do pull the rosemary off the twig so I can sprinkle it over the peaches.  If you’re using sage, pull the leaf bunches off the stem as well as they are easier to drop in between the peaches that way.  If you use thyme keep the sprigs whole as you don’t want to have to pick off those tiny leaves when the peaches are ready to serve.  I pull all the herbs out after the peaches are done. I used both sage and rosemary for today’s batch of roasted peaches.

Cook the bacon on medium heat being careful not to overcook.  I love crispy bacon but if it starts off too crispy it ends up …. well too crispy when you’re done roasting the peaches.  I also like to use an applewood smoked bacon especially one that isn’t too fatty but seriously, use what ever type of bacon you like best.  After the bacon is cooked save the fat in a heatproof container with a spout because you’ll need some to drizzle over the peaches as they roast.  Drain bacon on plate with paper towels.

Return your pan to the stove and turn the heat up a little closer to high.  Drop the peaches in cut-side down and let those babies cook for at least five to seven minutes. while this is happening drizzle some of that bacon fat on the uncut sides and sprinkle a little salt and pepper mix on top but just a smidgen!  Pull off the heat, drop in your herbs and place the bacon all around the peaches.  I like to tuck in as much as the bacon that will fit.  Cover the pan (if you don’t have a lid use aluminum foil) and put into the oven for about another five or so minutes. You’ll want them soft and if your peaches are large you might need a couple extra minutes. Then pull the top off, flip the peaches and drizzle more of the bacon grease and sprinkle more herbs on top.  Return to the oven for another five to seven minutes.  Be careful though not to leave them in too long because it would be sad to let them burn and that could happen quickly if you’re not paying attention.

Now remove from the oven and try to refrain yourself….as tempted as you are to dig into those peaches trust me when I say…let them stand for an hour or two before serving.  Your taste buds will appreciate it.

Now before serving…

Pull the herbs off as well as the bacon.  Obviously you’ll set the bacon aside to eat and ….oh how delicious it is with all those amazing flavors infused.  Because these peaches are roasted sweet and savory there are countless ways in which you can enjoy them!  One of my favorite ways to enjoy these peaches (and the bacon) is over toast.  I’ll spread goat cheese on a nice rustic grainy bread pile on some peaches and top with a poached egg.

You could also press the peaches into a jam and serve with a soft cheese and serve with crackers as well…options are endless. I mean how can you go wrong with herb roasted peaches and bacon???

And there you have it….delicious roasted peaches!

I am,
The Urban Mountaineer