Peaches with sage, smoked bacon & honey

Summer

Fruits that are sweet, floral and fleshy are made for bacon, especially smoked bacon. They play so well with the salty cure, and their softness is a textural gift to crisp rind. You could try this recipe with apples, but there is something about peaches for breakfast that makes me feel good. Honey and sage (I could say those two words over and over) are very much natural additions to this, the simplest of recipes.

Serves 2

Ingredients

1⁄2 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

Method

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.

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