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Nothing squashes a sudden sweet tooth quite like peaches tossed in a hot pan. In just a few minutes, the heat takes regular peaches and zaps them into syrupy, deeply rich bites that hold their shape but melt in your mouth. It takes six basic things from your cabinets and about a quarter of an hour to whip up these secretly fancy, extra-tasty peaches. The sugars in the fruit turn golden and gooey in the pan, and mixing in brown sugar, butter, and cinnamon makes the sauce downright dreamy. Suddenly, boring fruit's the star of the show.
I’ve always gone nuts for juicy peaches in the summertime. Living close to orchards meant there were always fuzzy fruits everywhere in August. They crowd the counters, all begging to get eaten before they go bad—and every year it inspires me to improvise.
Bright Ingredients
- 4 peaches, ripe but not too soft: Find ones that are barely squishy but don’t feel mushy when you squeeze.
- 3 tablespoons unsalted butter: Helps everything get extra rich and gives those toasty bits.
- 3 tablespoons light brown sugar: Deep flavor and that crisp caramelized outside.
- 1 teaspoon cinnamon ground up: Warming, sweet, smells amazing with peaches.
- Pinch of salt: Balances all the sweet and ties flavors together.
- ¼ teaspoon ground ginger: A bit of zip and spice makes it interesting.
Simple Cooking Steps
- Chill Your Peaches:
- Rest them on the counter, then wash, pit, and cut them in half.
- Whip Up The Sauce:
- Start by melting butter in a pan over medium heat, sprinkle in the salt, cinnamon, ginger, and brown sugar, then swirl it together.
- Caramelize The Fruit:
- Lay the peaches in fast, cut sides flat on the pan, and don’t touch for about 5 minutes while they get golden.
- Soften To Perfection:
- Flip them and go a couple more minutes, just until the texture is set but still holds up nicely.
- Let Them Rest:
- Take them off the heat and leave them in the pan for a minute before serving up.
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I found out how good peaches get in a skillet while I was pregnant and boiling in a ridiculous summer. Using the stove instead of the oven saved me from being sweaty and cranky and fruitless.
Changing It Up
You can swap in nectarines, apricots, or plums during summer, reach for apples or pears in fall, or even try bananas when it’s cold. Just cook a bit longer for firmer fruits.
Serving Ideas
Try the peaches hot with vanilla ice cream, or spoon them on top of yogurt and granola. For a grown-up twist, pour in a little bourbon to the pan sauce at the end.
Keep ‘Em Fresh
Pop extra peaches in a glass container with a lid and stash them in the fridge. They’ll be good for up to four days. Warm them back up in a skillet with a dab of butter for the best bite.
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What started as a quick way to use up too many peaches ended up being the best way to show them off. Sometimes, letting simple things shine is all you need.
Frequently Asked Questions
- → Could I cook frozen peaches instead?
- You’ll get the best results with ripe fresh peaches, but frozen work if that’s what you’ve got. Just let them thaw fully and dab off moisture with a paper towel. Frozen peaches tend to throw off more juice when they cook, so they might need an extra minute or two to thicken up and get that golden look.
- → How ripe should my peaches be?
- Check for peaches that have a little give when you squeeze, but aren’t squishy. Super soft ones fall apart too soon, and hard ones won’t taste as sweet. If they’re still hard, leave them on the counter for a couple days until they give a bit under your fingers.
- → What if I’m out of brown sugar?
- Try maple syrup, honey, or even agave—about a tablespoon works. You could also use coconut sugar or swap in white sugar if that’s all you’ve got. For a lower sugar swap, use a brown sugar baking substitute—you’ll still get a tasty treat, though the sauce might not get quite as rich or dark.
- → Can I make these without dairy?
- Swap butter for coconut oil, vegan butter, or a plain oil like grapeseed and skip the dairy. Coconut oil adds a tropical twist, while vegan butter tastes the most like the classic version. Serve it with your favorite dairy-free ice cream or coconut whipped cream on top.
- → Will this method work with other fruit?
- Absolutely! Flip in some nectarines, apricots, or plums. Apples and pears are great too, but you’ll need a few more minutes. Sliced pineapple or bananas brown up beautifully, or get creative and give halved strawberries a super short skillet trip for a fun twist.
- → How should I store leftover peaches?
- Keep any extras in a lidded container in the fridge for up to three days. Eat them chilled or warm them for half a minute in the microwave, or gently in a pan. If the sauce thickens up in the cold, it’ll smooth out once it’s warm again.