Description
Delight in a perfect blend of smoky, sweet, and spicy flavors with these Wrapped Grilled Peaches. Each tender peach slice is paired with a fiery jalapeño strip, wrapped in crispy hickory smoked bacon, then grilled to caramelized perfection. Finished with a drizzle of honey and balsamic glaze and topped with crumbly queso fresco and fresh basil, this appetizer offers a fantastic balance of savory and sweet that’s perfect for summer grilling and entertaining.
Ingredients
Main Ingredients
- 1 pound Farmland Hickory Smoked Classic Cut bacon
- 7 ripe peaches
- 3 jalapeño peppers, cut into thin strips
- ½ cup honey
- 1 tablespoon balsamic vinegar
- 4 ounces queso fresco, crumbled
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat and prepare grill: Preheat your grill and then reduce the heat to low to ensure gentle cooking that allows the bacon to crisp slowly and peaches to soften without burning.
- Cut bacon: Slice each bacon strip in half crosswise to create smaller pieces that will easily wrap around peach slices.
- Prepare peaches: Halve each peach lengthwise, remove the pits, then quarter each half to create manageable slices for wrapping.
- Assemble wrapped peaches: Place a thin strip of jalapeño on each peach slice, then wrap a half slice of bacon around the peach and jalapeño. Secure the bacon on both sides with toothpicks laid flat against the peach to keep everything intact and facilitate even grilling.
- Grill wrapped peaches: Arrange the bacon-wrapped peaches on the grill rack over low heat. Cover and cook for 15 to 20 minutes, turning every 5 minutes to evenly brown the bacon and make peaches tender.
- Make honey-balsamic glaze: While grilling, combine honey and balsamic vinegar in a small bowl and stir well to create a sweet and tangy glaze.
- Remove toothpicks: Once the peaches are cooked and the bacon is crisp, carefully remove the toothpicks before serving.
- Serve: Arrange the grilled peaches on a platter, drizzle the honey-balsamic glaze over them, sprinkle with crumbled queso fresco, and garnish with fresh basil leaves if desired. Serve warm for the best flavor experience.
Notes
- Use ripe peaches but avoid overly soft ones to maintain shape during grilling.
- Adjust the number of jalapeño strips according to your spice preference or omit if you prefer no heat.
- Soak toothpicks in water before grilling to prevent them from burning.
- If you don’t have a grill, you can cook these in a grill pan on the stovetop over medium-low heat.
- Serve immediately while warm for optimal taste and texture.
- Leftovers can be refrigerated and gently reheated, though bacon may lose some crispness.
