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Caramelized Skillet Peaches

Caramelized skillet peaches are cooked in a cast iron skillet until they develop a deep amber glaze and slightly collapse at the edges. Brown sugar and butter melt into a glossy caramel sauce that coats the peaches, finished with vanilla for a quick summer dessert.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Caramelized peaches
  • 4 peaches Ripe, peeled and sliced into wedges.
  • 3 tbsp unsalted butter For browning and caramel flavor.
  • 0.25 cup brown sugar Packed.
  • 0.5 tsp cinnamon
  • 1 tsp vanilla extract Stir in after cooking.
  • 1 tbsp bourbon or lemon juice Use bourbon for a deeper note or lemon juice for brightness.
  • 0.125 tsp salt Pinch.
  • 1 vanilla ice cream or yogurt For serving.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the butter
  1. Melt the butter in a large cast iron skillet over medium-high heat until it starts to brown, watching for toasted milk solids and a nutty aroma.
  2. Once browned, keep the heat at medium-high so the skillet stays hot for caramelizing the peaches.
Cook and glaze the peaches
  1. Arrange the peach slices in a single layer in the hot skillet and cook undisturbed for 3-4 minutes, until the bottoms caramelize to a golden amber.
  2. Flip the peaches, then add the brown sugar, cinnamon, and salt, and cook 3-4 minutes while stirring gently until the sugar fully melts into a glossy caramel sauce.
  3. Add the bourbon or lemon juice and stir, then cook 1 more minute until the sauce thickens and evenly coats the peaches.
Finish and serve
  1. Remove the skillet from the heat and stir in the vanilla extract.
  2. Serve immediately over vanilla ice cream or yogurt, spooning the caramel sauce over the top.

Notes

For the best caramelization, keep the peaches in a single layer and avoid moving them during the first 3-4 minutes. Store leftovers covered in the refrigerator up to 2 days; rewarm gently in the skillet over low heat. Freezing is not recommended because the peaches soften. For a dairy-light swap, use plant-based butter and serve with unsweetened dairy-free yogurt.