1 1/2 pounds bacon, brunoise
1 onion, brunoise
4 ripe peaches, peeled and diced
1 cup brown sugar
1 teaspoon ground black pepper
1/4 cup balsamic vinegar
2 tablespoons bourbon
Heat the bacon over medium heat in a Dutch oven. Cook, stirring occasionally, until brown and very crisp. Remove and set aside, and drain off all but two tablespoons of the fat.
Add the onion to the bacon fat and cook, stirring occasionally, until browned, about 15 minutes.
Add the reserved bacon, peaches, brown sugar, black pepper, vinegar, and bourbon. Bring to a boil, then reduce the heat and cook at a simmer, stirring occasionally, until thick (about 30-40 minutes).
Allow to cool fully before serving or refrigerating for later use.