Sugar Roasted Peaches

Directions

1. 1
   Preheat oven to 450F and position a rack in the center of your oven.
2. 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. 3
   Pour off the fat from the skillet, but reserve 4 teaspoons of the fat (make up any difference with olive oil).
4. 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. 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. 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. 7
   After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
8. 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).