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“Use ripe, but still firm peaches for this recipe. Once these are prepared, you can use them in a variety of ways: Serve with Greek yogurt or ice cream, or in a green salad, or with pork chops and polenta, with ice cream, or on a cheese platter (yes, I have posted all those recipes, lol). From Chef Bill Taibe, chef/owner of leFarm and The Whelk of Westport, CT via "Fine Cooking" magazine.”

Ingredients Nutrition


  1. Preheat oven to 450°F and position a rack in the center of your oven.
  2. Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
  3. Pour off the fat from the skillet, but reserve 4 teaspoons of the fat (make up any difference with olive oil).
  4. Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them.
  5. Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat.
  6. Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast.
  7. After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
  8. Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving).

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