Sugar Roasted Peaches

• 2 slices bacon, thick cut type
• 4 peaches, halved and pitted (8 oz each)
• 2 teaspoons raw sugar, such as demerara and turbinado
• kosher salt
• fresh ground black pepper
• winter savory or 3 sprigs fresh thyme leaves or 3 sprigs fresh rosemary

1. Preheat oven to 450F and position a rack in the center of your oven.
2. Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
3. Pour off the fat from the skillet, but reserve 4 teaspoons of the fat (make up any difference with olive oil).
4. Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them.
5. Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat.
6. Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast.
7. After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
8. Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving).

bacon, peaches, sugar, kosher salt, fresh ground black pepper, winter

Taken from www.food.com/recipe/sugar-roasted-peaches-482684 (may not work)