Candied Pancetta-Peach Stacks

This recipe is from Cooking Light magazine (August 2017). Delicious combo of flavors, but it was hard to eat - everything slides apart. As pretty as it looks "stacked" I don't like to serve peole food that becomes a struggle. Maybe peach slices/rounds to keep it a composed serving, but the mozzarella and candied pancetta could be diced?

INGREDIENTS

1 Tbsp. light brown sugar

1/4 tsp. ground fennel seeds

6 pancetta slices (about 3/4 oz each, 1/6 inch thick)

1/2 cup white balsamic vinegar

2 tsp. honey

2 tsp. fresh lemon juice (about 1 lemon)

3 medium peaches (about 1 lb. total)

fresh basil leaves for garnish

INSTRUCTIONS

1. Preheat oven to 300°F. Line a baking sheet with parchment paper or use a silicone mat.
2. Combine sugar and seeds in a bowl. Place pancetta in a single layer on the prepared baking sheet; rub sugar and spice mixture evenly on each side of each slice. Bake for 25 - 35 minutes until crisp and caramelized. Let it cool slightly.
3. While the pancetta cooks, combine the vinegar, honey and juice in a small saucepan. Bring to a boil over medium-high, stirring often, about 6 - 8 minutes until mixture thickens and reduces by half.
4. Cut each peach in half and discard the pits. Cut each half in half again, horizontally to create four round flat slices per peach (two per side).
5. Assemble: place a slice of peach on your plate. Layer with 1 mozzarella slice, then 1 additional peach slice, and top with 1 slice of pancetta. The repeat with remaining ingredients so you have six towers. Drizzle vinegar evenly over the stacks. Top with basil leaves and serve.