Bacon Peaches
Juicy peach halves are filled with a creamy Gorgonzola cream cheese filling, wrapped in bacon, and grilled over indirect heat. “Holy Orangoly” adds a fruity, spicy kick.
Ingredients for 3-6 servings:
- 3 large ripe peaches
- 12-18 strips of bacon (breakfast bacon)
- 100 g Gorgonzola
- 150 g cream cheese (not light)
-
1–2 tsp "Holy Orangoly" from Rock'n'Rubs - 1 tsp honey or maple syrup
- A few sprigs of fresh rosemary
Preparation
- 1
Prepare the grill
Set the grill to medium indirect heat at 180–200 °C and have a cast-iron dish ready.
- 2
Mix the cream
Mash the Gorgonzola with a fork and stir it together with cream cheese, honey, and "Holy Orangoly" until smooth.
- 3
Fill the peaches
Halve the peaches, remove the pits, and generously fill the hollows with the cheese cream.
- 4
Wrap and grill
Wrap each filled peach half tightly with 2-3 strips of bacon so the cream stays well enclosed at the sides. Place the peaches in the baking dish, tuck fresh rosemary sprigs in between, and finish the tops with a small pinch of "Holy Orangoly." Then grill over indirect heat for about 15-20 minutes, until the bacon is crispy and the cheese is beautifully melted.
