8 ounces thick-cut bacon
¼ cup port
¼ cup red wine
1 tablespoon pure maple syrup
2 cloves garlic, peeled
1½ 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
¼ teaspoon Chinese five-spice powder
Pinch of sea salt
¾ cup fresh raspberries
3 firm ripe peaches, cut into ¼-inch wedges
Flaky sea salt for garnish
To prepare bacon: Cut bacon crosswise into ¼-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 1½ 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, 1½ to 2½ 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.