Peaches with sage, smoked bacon & honey
Ingredients
- ½ tablespoon extra-virgin olive oil
- 4 rashers dry-cured smoked back bacon
- 2 ripe peaches, halved and stoned
- 1 handful of sage leaves
- 1 tablespoon runny honey
- salt and freshly ground black pepper
Instructions
- Place a large frying pan over a medium heat. Add the oil, then the bacon rashers. When the rashers are sizzling, add the peaches, cut-side down. After 3–4 minutes turn the fruit and scatter over the sage leaves. Throughout cooking, turn the bacon every so often, until it crisps to your liking.
- Divide the peaches and bacon equally between two plates and season the peaches with a little salt and pepper, if they need it. Bring to the table, then trickle with honey immediately before serving.