3827. CARAMELIZED NECTARINES with BACON

Servings: 2-4


2 slices bacon
2 nectarines
¼ cup sugar

Preheat oven to 500º F. Slice bacon in half length-wise, so the strip is half as wide, then dice. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 4 minutes, or until nearly cooked. Do not cook completely. Remove bacon to a paper towel-lined plate to absorb the grease. Pat the bacon as dry as possible. Once dried from the grease, chop bacon into very small pieces. Set aside. Slice your nectarines in half and remove the pits. Place in a medium-sized oven-safe pan or dish. Sprinkle sugar onto nectarines. Put in oven for one minute. Take pan out of the oven, sprinkle bacon onto each nectarine, and top with more sugar (this is the caramelized bacon part!) Place back in oven for about 5 minutes or until sugar is melted and bacon is fully cooked. Top with ice cream.


bacon recipe source: Annie Trimber, aka The Bacon Princess (@annietrimber), Spoon University, June 4, 2015

3422. BACON, ARUGULA and NECTARINE SANDWICH

serves four


¼ cup balsamic vinegar
12 strips applewood-smoked bacon
2 cups arugula
2-3 nectarines, peeled and sliced
8 slices bread
mayonnaise
red onions, thinly sliced (optional)

Simmer the vinegar in a small saucepan until it has reduced by half and become quite thick and syrupy. Cook the bacon however you like. Toast the bread. Build the sandwiches. Spread each piece of bread with mayonnaise. Top with a handful of arugula and sprinkle with coarsely ground black pepper. Top with nectarine slices, red onions (if desired), and a drizzle of the reduced balsamic vinegar. Place the bacon over the nectarines and sandwich with the second piece of bread.


bacon recipe source: Sarah, strawberryplum, July 15, 2013

1050. GRILLED NECTARINE and BUTTER LETTUCE SALAD with BACON and PISTACHIOS

makes 6 servings


1 nectarine, peeled and pitted
3 tablespoon extra-virgin olive oil
3 tablespoon sherry or champagne vinegar
2 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 nectarines, pitted
4 boneless skinless chicken breasts, flattened slightly
salt and pepper to taste
8 cup washed and torn butter lettuce, lightly packed
1/3 cup shelled pistachios
6 strips crisp, cooked bacon, crumbled
2 green onions, sliced

Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on a well-oiled grill over medium-high heat and cook for a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked through. Let cool.* Place lettuce in a large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.


courtesy of: California Tree Fruit Agreement, 975 I Street, P.O. Box 968, Reedley, California 93654-0968, (559) 638-8260