Ingredients
4 large peaches
350 g bacon
60 basil leaves plus more for garnish
½ cup SIDS RASPBERRY VINEGAR
Rice bran oil
Directions
In a small pot over a medium heat, boil SIDS RASPBERRY VINEGAR to reduce by half then set aside.
Set a grill to low heat and preheat. Brush the grill grates with a paper towel dabbed in oil.
Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one basil leaf on each side of the peaches. Cut the bacon slices in half with scissors. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
Brush the bacon wrapped peaches lightly with oil so the bacon doesn't stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
Transfer to a serving platter and remove toothpicks. Drizzle with SIDS RASPBERRY VINEGAR GLAZE.
Serve hot or at room temperature.
