Parbake the bacon by lining a baking sheet with tin foil. Lay bacon strips flat and do not overlap. Add bacon to a cold oven and turn on to 400F. Cook approximately 10 -12 minutes, or until slices are browning, but still flexible. Remove from oven and transfer slices to a plate with paper towel to cool until handleable.
Wrap each peach slice with a basil leaf and then a half-strip of bacon. Pin with toothpick to secure if necessary.
Preheat cast iron pan on medium heat. Whisk 2 Tbsp. Bacon Olive Oil and 1/4 c. Peach White Balsamic together in small bowl.
Add 1 Tbsp. Bacon Olive Oil to pan and add wrapped peach slices. Immediately brush the bacon-wrapped peaches with the Bacon/Peach vinegar mixture. Continue brushing generously as necessary to coat each piece until mixture is entirely added to the pain; continue basting with the pan drippings if desired. Cook until peach is warmed through and bacon is fully cooked and starting to caramelize.
Transfer to a serving platter and remove toothpicks. Further reduce pan drippings if they are thin and then allow the resulting syrup to cool.
Serve with a dollop of creme fraiche. Or whip goat cheese with vanilla and pipe onto plate. Or try with vanilla or Butter Pecan ice cream and drizzle with the Bacon/Peach syrup. Yum!
Chef's Note: Follow same recipe and serve with grilled chicken breast to make this a savoury dish instead!