One of the pillars of my cooking philosophy is to use LOCAL and SEASONAL ingredients as much as possible, primarily because you don’t have to do too much with them. You just need to let the natural qualities of the ingredient itself shine, so incredibly simple recipes can often lead to amazing results.
With summer winding down, I thought it would be a good time to head over to the Capitol Market and pick up some fresh peaches grown in Romney, WV to make a simple dish that is both sweet and savory.
Want the recipe? I thought you might.
Bacon Wrapped Peaches Stuffed with Bleu Cheese and a Bourbon Sorghum Butter
Ingredients:
4 Peaches, pits removed and cut into wedges (6ths)
4 oz Bleu Cheese
4 Slices of Bacon
1 Cup Sorghum
2 oz Bourbon
2 Tbsp Butter
- Place peach wedges and on a high heat grill or cast-iron skillet, searing both sides of the peach edge for 15-30 seconds. Remove from heat and place on baking sheet.
- Cut bacon into thirds and bake ¾ way.
- Place 1 teaspoon of bleu cheese on top of each peach wedge. Wrap bacon around peaches, encasing the bleu cheese.
- Place bacon wrapped peach wedges in oven at 375 degrees for 5 minutes.
- In small sauce pot, add bourbon and cook until alcohol is removed. Add sorghum and cook for 1 minute. Remove from heat, whisk in butter.
- Allow peaches to cool and drizzle with the bourbon sorghum for serving.
I hope everyone enjoys this late summer holiday weekend, and I would love to hear if anyone puts these on their Labor Day Weekend menu.
