Summer is a time where magical things happen. It’s warm, the sun actually shines, people leave the couch and actually do things, and I’m convinced it’s socially acceptable to partake in what I call “grillin ‘n’ chillin” as often as desired. These things are cool, but there are a few things I consider to be even more magical: summer fruits and bacon (duh).
I literally live for peaches and nectarines. I am so obsessed I even bought them before they were totally in season to make this recipe because I just couldn’t wait any longer. Stone fruits are so incredible because when you sprinkle a little sugar on top and thrown them in the oven (or on the grill!) they completely transform into a high-quality dessert in less than fifteen minutes.
And while I was on the caramelized peaches kick, I figured it couldn’t hurt to throw in some caramelized bacon, too. Predictable.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
2 slices bacon
2 nectarines or peaches
approximately 1/4 cup sugar (I used coconut sugar)
- Preheat oven to 500 degrees.
- Slice bacon in half length-wise, so the strip is half as wide. Then dice from there. This is the ideal dice for this dish.
- In a medium frying pan over medium-low heat, add diced bacon and sauté for about 4 minutes, or until nearly cooked but not cooked all the way.
- Remove bacon to a plate lined with paper towels to absorb the grease. Pat as dry as possible.
- Once dried from the grease, chop bacon into very small pieces. Set aside.
- Slice your nectarines or peaches in half and remove the pit.
- Place in a medium-sized oven-safe pan or dish.
- Sprinkle sugar onto nectarines/peaches.
- Put in oven for one minute.
- Take pan out of the oven, sprinkle bacon onto each nectarine, and top with more sugar (this is the caramelized bacon part!!)
- Place back in oven for about 5 minutes or until sugar is melted and bacon is fully cooked.
- Top with ice cream and cry tears of joy.