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Peach, Raspberry Salad with Five-Spice Bacon Recipe

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This recipe for Peach, Raspberry Salad with Five-Spice Bacon, by , is from BARBARA's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Five-Spice Bacon:

8 ounces thick-cut bacon
cup port
cup red wine
1 tablespoon pure maple syrup
2 cloves garlic, peeled
1 teaspoons Chinese five-spice powder


1 medium shallot, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
1 teaspoon pure maple syrup
teaspoon Chinese five-spice powder
Pinch of sea salt
cup fresh raspberries
3 firm ripe peaches, cut into -inch wedges
Flaky sea salt for garnish

To prepare bacon: Cut bacon crosswise into -inch-thick strips. Heat a large skillet over medium heat. Add the bacon and cook, stirring often, until crisp and browned, 3 to 5 minutes. Transfer to a paper-towel-lined plate with tongs or a slotted spoon. Pour the fat out of the pan (discard when cool).

Return the pan to high heat; add port, wine, 1 tablespoon maple syrup, garlic cloves and 1 teaspoons five-spice powder. Bring to a boil. Add the bacon and cook, stirring often, until the sauce is almost completely reduced, sticky and coating the bacon, 1 to 2 minutes. Remove from heat.

To prepare salad: Mix shallot, vinegar, oil, syrup, five-spice powder and salt in a large bowl. Stir in raspberries, crushing slightly with the back of the spoon. Add peaches, watercress and radicchio and toss to coat. Serve the salad topped with the glazed bacon. Garnish with flaky sea salt, if desired.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 MIN




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