This is another recipe I’d put in my “meh” folder. They were not as savory as I was hoping for. But, I could also chop this up to a few other issues: the peaches weren’t completely ripened, the grill flared up on the bacon quite quickly. I think they probably deserve another chance. From Food and Wine 2015 cookbook, these bacon-wrapped peaches went alongside the brined pork chops I made for a peaches and pig, two ways, themed dinner. I may decide to give these another shot later this summer, once the peaches are better, but at the moment, these were not something I would quickly endorse.
6 scallions, white and light green parts only
Vegetable oil, for brushing
4 large peaches, halved and pitted
16 thin strips of bacon (about 1/2 lb)
16 toothpicks, soaked in water for 30 minutes
Light a gas grill. Brush the scallions with oil and season lightly with salt. Grill them over moderate heat, turning, until softened and lightly charred, about 3 minutes total. Let cool and cut into 3/4 inch lengths. Leave the grill on.
Fill the peach pit cavities with the scallion pieces and season with salt. Wrap 2 strips of bacon around each peach half and secure them with toothpicks.
Lightly brush the stuffed peaches with olive oil and grill them cut side down over moderately high heat until lightly charred, 1 to 2 minutes. Carefully flip the peaches and grill them over moderately low heat, turning occasionally, until they just start to soften and the bacon is crisp at the edges, 7 minutes. Transfer to a platter and serve.