1980. ROAST BACON with DRIED CHERRIES and PEACHES

serves 6-8


1.2kg-piece organic bacon, rind on
1 cup dry sherry
½ cup sherry vinegar
juice of 1 lemon
4 tablespoons olive oil
½ cup honey
75 grams fresh ginger, sliced
6 garlic cloves, finely chopped
6 golden shallots, sliced
1 cinnamon stick, split
150 grams dried cherries or cranberries
2 cups chicken stock
8 dried peach halves
mashed potato, to serve

Combine all ingredients, except peaches and potato, in a large bowl. Cover and put in the fridge overnight, turning bacon occasionally.

Preheat oven to 220ºC. Put bacon in a baking dish, cover with foil, then cook for 45 minutes. Add peaches, baste well with juices and cook, covered, for 15-20 minutes or until bacon is golden.

Remove bacon and peaches from dish. Put dish over a high heat and cook for 10 minutes or until sauce thickens.

Thickly slice bacon and arrange on plates with peach halves. Spoon over the sauce. Serve with mashed potato.


bacon recipe courtesy of: Karen Martini, Better Homes & Gardens, Australia