Spiced Caramelized Peaches
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Caramelized peaches are sweet, summery, and easy to make! Sliced peaches are sauteed with butter, brown sugar, and cinnamon until rich and caramelized.
Table of Contents
Why you’ll love this recipe:
In the summertime, I can’t find enough ways to enjoy fresh and juicy peaches!
Candied peaches are simple, decadent, and ready to eat in 15 minutes. Sautéing peaches in a skillet with butter and brown sugar creates a depth of caramel-like sweetness that can’t be matched.
- Five simple ingredients
- Devour with vanilla ice cream
- Peaches steal the show, in a great way!
- Quick and easy dessert
Enjoy caramelized peaches straight from the skillet, on their own or with a mountain of vanilla ice cream!
Key Ingredient Notes:
- Peaches – Look for peaches that give slightly when pressed. Avoid peaches that feel soft or mushy. Soft peaches are hard to slice and create a mushy end result. Avoid rock-hard underripe peaches too. No amount of butter, sugar, or cooking will liven up an unripe peach.
- Unsalted butter – Butter coats the peaches for a sweet and decadent sauce. Coconut oil is a good substitution if you can’t have dairy.
- Brown sugar – Brown sugar combines with the butter for a caramel-like sweet syrup. Honey and maple syrup are great options too!
- Cinnamon & nutmeg – Cinnamon and peaches belong together! Spices add warmth and depth of flavor. If you don’t like spices, leave them out.
How to make this recipe:
Skillet peaches are a breeze to make.
- If you dislike the taste or texture of the peel, remove it. I use a paring knife to cut the peel off, but you can also blanch peaches (see below). Cut the peaches into thin slices.
- In a large skillet, melt the butter and brown sugar over medium heat. Sprinkle in the cinnamon and cook until the mixture is bubbly.
- Add the sliced peaches and cook for a couple of minutes. Once the peaches release juice, increase the heat to medium high and cook for 8 more minutes, stirring frequently. The excess liquid evaporates and the sauce thickens.
- Grate in some fresh nutmeg (a little goes a long way!) and cook for another minute. Remove the skillet from the heat and let the peaches cool slightly.
Be sure to start with the heat on medium so the butter and sugar don’t burn!
How to peel peaches:
There are two ways you can peel peaches. A paring knife or vegetable peeler works great for a few peaches, while blanching them works great for a whole bunch.
- Place the vegetable peeler at the top part of the peach, near the stem.
- With a medium amount of pressure, press the blade into the peach while pulling down to remove the peel.
- Alternatively, you can use a sharp paring knife with the same process.
- Bring a large pot of water to a boil, then reduce to a simmer.
- Use a large spoon to carefully place the peaches into the simmering water.
- Let the peaches blanch in the hot water for 30 seconds.
- Use a spoon to transfer the hot peaches to an ice water bath. This prevents them from overcooking.
- Remove the peels. The peel should easily slide off the peaches.
Ways to enjoy sauteed peaches:
- Top waffles, pancakes, or french toast with candied peaches!
- Enjoy over cold vanilla ice cream.
- Top with crunchy chopped walnuts, pistachios, or almonds.
- Enjoy with granola and whipped cream.
- Stir into your morning oatmeal.
- Scoop onto a slice of pound cake with fresh whipped cream.
Tips for Success:
- Start with good peaches! Peaches are the star ingredient so it’s important to use fragrant and juicy peaches!
- Look for peaches that are semi-ripe to ripe. Overripe peaches will get soft and mushy as they cook.
- If you don’t have peaches, sliced apples are delicious too!
- Start with the skillet on medium heat so the butter and sugar don’t burn when they hit the skillet. Burnt butter and sugar taste bitter!
- Store caramelized peaches in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave in 20-second increments or in a skillet over medium heat until warm throughout.
No, this is purely preference. If you like the taste and texture of the peels, leave them on! The peel is nutrient-dense with plenty of fiber and antioxidants too.
If it’s wintertime or you don’t have fresh peaches, frozen peaches work great too. Thaw the peaches and drain the excess juice. Follow the recipe as directed.
More Peach Recipes:
- Peach Upside Down Mini Cakes – These beautiful mini cakes are bursting with sweet peach flavor!
- Peach Iced Tea – Black tea, peaches, and honey make a refreshing summertime drink!
- Rose Sangria – Fresh peaches are a bright and sweet addition to sangria. Try this lightened-up rose version on a warm day.
Spiced Caramelized Peaches
- 2-3 peaches Note 1
- 2 tablespoons unsalted butter
- ¼ cup brown sugar light or dark
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- Slice the peaches into thin slices.
- In the skillet, melt butter and brown sugar over medium heat. Sprinkle in cinnamon and cook until the mixture is bubbly.
- Add the sliced peaches and cook for about 2 minutes. Once the juices start to release, increase the heat to medium high and continue to cook, stirring frequently, for about 8 minutes.
- Grate in fresh nutmeg and cook for another minute. Then remove from heat and cool slightly. Serve with a scoop of vanilla ice cream.
Tips & Notes
– Store caramelized peaches in an airtight container in the refrigerator for up to 3 days.
– Reheat in the microwave in 20-second increments or in a skillet over medium heat until warm throughout.