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Bacon-wrapped nectarines with ginger-chile glaze and micro arugula

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  • 1 cup orange juice
  • 1 tbsp. finely chopped ginger
  • 1 tbsp. chile flakes
  • Salt, to taste
  • 1 nectarine
  • 6 slices applewood smoked bacon
  • 1/2 cup micro arugula


Heat orange juice, ginger, chile flakes and salt in a small saucepan over medium heat. Reduce sauce by about three-quarters. Transfer to a separate container and let cool. Cut nectarine into 6 pieces and wrap each piece with a slice of bacon. Grill nectarine slices on each side about 2 to 3 minutes, or until bacon is fully cooked. To serve, drizzle glaze over nectarines and garnish with micro arugula.

Serves 2

Califonia Bountiful