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Pan Fried Peaches

Pan fried peaches are quick skillet peaches caramelized in brown butter until they turn golden, slightly sticky wedges. This easy peach dessert cooks fast on the stovetop and finishes with vanilla for a fragrant, amber finish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 ripe peaches Peeled and sliced into wedges or thick slices for even browning.
Brown butter caramel
  • 2 tbsp unsalted butter Use for browning until foamy and nutty.
  • 2 tbsp brown sugar Sprinkle for caramelization and gloss.
  • 0.5 tsp cinnamon Gives warm spice to the caramel.
  • 1 tsp vanilla extract Stir in off heat for best aroma.
  • 1 pinch salt Balances sweetness and highlights the peach flavor.
Serving
  • 1 vanilla ice cream, pancakes, or waffles Serve immediately while the peaches are hot and glossy.

Equipment

  • 1 cast iron skillet

Method
 

Brown the butter
  1. Melt the unsalted butter in a large cast iron skillet over medium-high heat until it begins to foam and brown slightly, about 2-3 minutes. Watch for nutty brown bits at the bottom of the pan (visual cue: amber foam with specks).
  2. Add the peach slices in a single layer and cook undisturbed for 2-3 minutes, until the bottoms caramelize (visual cue: golden contact points).
  3. Flip the peach slices and sprinkle the brown sugar, cinnamon, and salt over them (visual cue: spices cling to glossy surfaces).
  4. Cook for 2-3 more minutes until the sugar melts and the peaches are tender and deeply golden (visual cue: deep amber edges and syrupy sheen).
  5. Remove from heat and stir in the vanilla extract (visual cue: quick aroma release and a smoother syrupy glaze).
  6. Serve immediately over vanilla ice cream, pancakes, or waffles while the caramel is sticky and warm.

Notes

For the best caramelization, make sure the peaches are in a single layer with minimal overlap so the cut sides touch the hot pan. Store leftovers in the refrigerator up to 2 days, then rewarm in the skillet over low heat until hot (syrup may thicken). Freezing is not recommended due to texture changes. Dairy-free swap: use vegan butter instead of unsalted butter and serve with dairy-free vanilla ice cream.