You know, recently Cavegirl Cuisine hosted a li’l competition that I entered my Peachy Keen Cabbage Meat Kebobs into. (Yea, all right, I spelled kebabs wrong….!). I didn’t win – sadface. But there was stiff competition. I mean, when it comes to a cooking competition in the paleo world, pretty much nothing outshines a dessert with bacon in it.
But peaches and bacon sure sounded tasty! And this is coming from a confirmed fruit-dodger. So when I decided to make myself a li’l lunch today, I looked in the fridge and discovered a peach – leftover from not using it in the Mystery Basket competition. I also found some parma ham leftover from not using it in my Parma Wrapped Spinachy Bites. Ok – it’s not exactly parma ham – because that’s from Italy. It’s Pernil. Which is Serrano Ham. Which is pretty much the same thing, but from Spain. Anyway. Enough of the language lesson.
I made this. And it was quick. And tasty. I’m more experimental when it’s just me that I’m cooking for. Because, if I fail, no one ever needs to know!
Ingredients (serves 1!)
- 1 peach
- Handful of parma ham/pernil/serrano ham… or just plain bacon if you fancy…
- half a tablespoon of balsamic glaze (which is just thickened up balsamic vinegar…)
- Slice your peach in half and remove the pit.
- Slice again so you have 4 round slices. Then cut those in half. Look – you can slice the peach however you want! I just fancied smaller pieces.
- Heat a grill pan, place the parma on the grill. When the fat starts to coat the grill a li’l, then stick your peach slices on there as well.
- Grill each side until they make pretty charred grill lines on the peaches.
- Squirt a little bit of balsamic on each peach piece.. basically just to heat it up a tad.
- Serve (yourself) and eat!