Description
Golden pan-fried peaches caramelized with brown sugar, cinnamon, and butter for a crisp crust and tender, juicy center. A quick gourmet summer dessert ready in minutes.
Ingredients
Scale
- 4 large firm-ripe freestone peaches, halved and pitted
- 3 tablespoons unsalted butter or refined coconut oil
- 1/4 cup dark brown sugar
- 1 teaspoon Ceylon cinnamon
- 1/2 teaspoon flaky sea salt
- 1 tablespoon fresh lemon juice
- 1 ounce bourbon or aged rum (optional)
Instructions
- Wash and dry peaches. Cut along the seam, twist halves apart, and remove pits. Pat the cut side dry.
- Mix brown sugar, cinnamon, and salt in a small bowl until well combined.
- Heat a cast-iron skillet over medium-high heat and add butter or coconut oil until shimmering.
- Press the cut side of each peach into the cinnamon-sugar mixture for even coating.
- Place peaches sugar-side down in the hot skillet without overcrowding.
- Sear undisturbed for 3 to 4 minutes until a deep caramelized crust forms.
- Reduce the heat to medium and flip the peaches onto the skin side.
- Add lemon juice and optional bourbon to deglaze the pan and create a syrup.
- Spoon the syrup over the peaches and cook 2 more minutes until tender but firm.
- Remove from heat and serve immediately with pan sauce.
Notes
Use firm peaches to prevent mushiness during cooking. Do not move peaches while searing to allow proper caramelization. Cast iron retains heat best for a golden crust. Lemon juice balances the sweetness and enhances flavor. Best served immediately with vanilla ice cream or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 peach half