Hurry, before summer leaves us and the peaches are gone, check out this fun recipe using my latest kitchen gadget, the Basque Plancha. Think of it as a flame-fueled flattop. In Spain, they use it to cook vegetables, meat, and seafood. I’ve ever seen friends make dessert on it. A regular grill works too.
Will serve six
4 large peaches
6 oz. bacon
30 large basil leaves, plus more for garnish
Extra virgin olive oil
Balsamic glaze, store-bought or homemade (optional)
Set a grill (or a plancha) to low heat and preheat for 10 minutes. Brush the grill grates with a paper towel dabbed in olive oil. Alternatively, set a grill pan on your stove, set to medium-high heat.
Wash and dry the peaches. Cut each peach in half and then each half into four quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
Brush the bacon-wrapped peaches lightly with olive oil to keep the bacon from sticking to the grill. If you’re using a plancha, you can skip this step. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 15 minutes. Transfer to a serving platter and remove toothpicks. Drizzle with balsamic glaze and serve.
Adeline’s tip: Interested in buying a plancha? Visit www.aupaplancha.com and get 15% off with the code: MCBA15.
About Adeline: Adeline Borra is private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more on her website, macuisinebyadeline.com