Description
Juicy peach halves sizzle in butter and brown sugar until edges caramelize to amber perfection. A drizzle of vanilla and a dusting of cinnamon highlight the fruit’s natural sweetness. Serve warm, alone or beside ice cream.
Ingredients
- 2 large ripe peaches
- 2 tbsp unsalted butter
- 2 tbsp packed brown sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch salt
Instructions
- Wash peaches, slice them in half and remove the pits. If desired, score the flesh in a crosshatch pattern without cutting through the skin.
- Heat a nonstick or cast-iron skillet over medium-high heat and add the butter.
- Once the butter is melted and bubbling, sprinkle the brown sugar evenly over the cut sides of the peaches.
- Place the peach halves cut-side down in the skillet and cook for 3 to 4 minutes, pressing down gently to ensure even contact.
- Carefully flip the peaches and cook for an additional 2 minutes until they are tender but still hold their shape.
- Remove the peaches from the pan, transfer to a serving plate, and drizzle with vanilla extract. Sprinkle the ground cinnamon and salt over the top.
- Serve immediately on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Choose peaches that are ripe but still firm to avoid mushy results.
- Adjust the amount of brown sugar to suit your desired level of sweetness.
- For a boozy twist, add a splash of bourbon to the pan just before flipping the peaches.
- These peaches are excellent served warm over ice cream, yogurt, pancakes, or waffles.