Temps de cuisson: 30 minutes Portions: 4
1/2 cup peach chutney
1/4 cup seasoned rice vinegar
1/4 cup apple cider or balsamic vinegar
1/4 cup dark brown sugar
12 slices thick-sliced bacon
Blend the first 4 ingredients in a small food processor until well mixed and the larger bits of chutney are no larger than peas. Transfer to a sealed jar and refrigerate until ready to use.
Preheat oven to 375-degrees Fahrenheit. Place bacon slices in one layer on a large rimmed cookie sheet or jellyroll pan (it must not have any gaps in the rim that would allow grease to leak out). Bake for 10 minutes until the bacon begins to shrivel. Remove pan from the oven and drain off and discard excess grease.
Baste each slice of bacon with the prepared sauce. and return the pan to the oven. Continue baking for an additional 5 minutes, remove the pan from the oven, turn the bacon with a spatula, baste the other side and return to the oven for about another 5-10 minutes until nicely browned. Check the bacon periodically to make sure it doesn't burn. If the bacon is ready to serve before you are, then remove the pan from the oven and allow to stand at room temperature. Return it to the oven for about 3-4 minutes to rewarm it, then careful remove the bacon from the pan with a spatula and transfer it to individual plates.