Caramelized peaches

These caramelized peaches are easy to make and make a delicious topping or enjoy them just as they are eg with ice cream.

Prep Time5

Cook Time20

Total Time25

Course: Condiment, Dessert

Cuisine: American

Servings: or more, depending how used

Calories: 212kcal

Author: Caroline

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Ingredients

2 peaches ideally just ripe
2 tablespoon unsalted butter or a little less, see notes
2 tablespoon brown sugar
1 teaspoon lemon juice approximately, or a little more/less to taste
⅛ teaspoon salt approximately
¼ teaspoon cinnamon optional

Instructions

If peaches are firm enough, first cut them in half along what looks like a join line or slight indent. Then twist either side away from each other so they separate and you remove one half from the stone. Use the end of a knife to help ease the stone from the other side. Then, cut each half into slices, roughly 4 - 6 slices per half. If the peaches are softer, this doesn't work as well, so you may instead need to cut slices from the whole fruit (or at least the half left stuck to the stone), and ease the end off with the help of your knife.
If your peach slices are slightly firm, you are generally best to cook in butter first, without sugar, so proceed as in the next step. If they are softer, then place the peach slices in a bowl with the sugar, lemon, salt and cinnamon, if using, and mix gently.
Warm the butter over a medium heat in a medium-large skillet/frying pan - it should be large enough to ideally lay all of the slices in one layer (I used a 12 inch/30cm skillet for two peaches, and it would work with more if more tightly fit in). Once the butter is slightly frothy and bubbling, add the peach slices, spreading them out in a layer.
Note, if your peaches were soft, skip the browning on either side before adding the sugar in this and next two steps and simply add the sugar-coated slices to the butter. Cook for around 3 or 4 minutes, stirring occasionally, to warm through and for the sauce to thicken slightly.
Cook the peach slices for around 2 or 3 minutes without stirring so that they can develop a bit of color and soften up. Carefully turn the slices over and cook on the other side for another couple minutes.
Then, reduce the heat a little and add the sugar, lemon juice, salt and cinnamon (if using). Carefully stir to mix in and dissolve the sugar into the butter, without breaking up the peach slices. Cook for a couple minutes to allow the sauce to thicken slightly and for the slices to become coated in the sugary sauce. Remove from heat and serve - they are best enjoyed warm.

Video

Notes

This works best with gently ripe peach slices, so slightly soft but not as soft as you would want for eating. This makes them easier to slice and cook without them breaking up. However you can also use riper peaches, and for those I suggest adding with the sugar and cooking a little less, as noted in the instructions.

You can easily reduce the butter used here, particularly if you are not cooking the slices before adding the sugar, but it does add a lovely richness to the sauce.

Nutrition

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