Pan Fried Peaches (Print Version)
# Ingredients:
→ Sautéed Peaches
01 -
4 fresh ripe peaches
02 -
1 tablespoon unsalted butter
03 -
2 tablespoons brown sugar (adjust to taste)
04 -
½ teaspoon cinnamon powder
05 -
¼ teaspoon ginger powder
06 -
A pinch of salt
# Instructions:
01 -
Slice each peach in half vertically and gently twist to separate the halves. Pry out the pit with the tip of your knife or a spoon. Don't worry if they're not perfect - they'll still taste amazing!
02 -
Melt the butter in a pan over medium heat until it starts to bubble slightly. Sprinkle in the brown sugar, cinnamon, ginger, and that tiny pinch of salt. Give it a swirl until everything melts together into a gorgeous amber mixture.
03 -
Place your peach halves cut-side down in the pan. Let them sizzle away for about 5-7 minutes without moving them much. You want that beautiful caramelization to happen - peek under one after 5 minutes to check for that golden-brown color.
04 -
When the cut sides are nicely browned, gently flip each peach over with a spatula or tongs (careful, they'll be soft!). Let the rounded sides cook for another 2-3 minutes, spooning some of that buttery sauce over the tops.
05 -
These beauties are best enjoyed straight from the pan! Scoop them onto plates and serve with a scoop of vanilla ice cream that melts into the warm caramel sauce, or try them with yogurt, whipped cream, or even alongside pancakes or waffles.
# Notes:
01 -
These pan-fried peaches work best with ripe but still firm peaches - if they're too soft, they'll fall apart during cooking.
02 -
Try adding a splash of bourbon or vanilla extract to the caramel sauce for an extra flavor dimension.
03 -
The leftovers (if you have any!) are delicious cold for breakfast with yogurt the next day.