Caramelized Peaches are easy to make in just 20 minutes? Fresh peaches get cooked in a buttery brown sugar sauce with vanilla and cinnamon until they’re golden and covered in a glossy caramel coating!
Caramelized Peaches
This is the ultimate summer sweet treat! To me, nothing quite hits the spot on a warm summer day quite like a peach (in literally any form). This easy rustic recipe simply dresses up fresh peaches in the best way with butter, brown sugar, vanilla, cinnamon, and a little pinch of salt. The end result is soft, warm, sweet peaches that you can use in so many ways! My favorite way to eat them is on top of vanilla ice cream, especially when they’re still warm. They’re also fabulous on pancakes, in yogurt, as a cheesecake topping, and more! They make the best leftovers, so keep this recipe in mind when planning your next summer get-together.
Check out more summery peach recipes like peach scones, peach cobbler, and grilled peaches!
Do I need to peel the peaches?
Nope! There’s no need to peel the peaches. The skins soften as they cook and help the wedges hold their shape. With that being said, you can peel them first if you prefer a smoother texture. I personally enjoy the soft peach skins!
How to Make Caramelized Peaches
- Melt. Melt the brown sugar, butter, vanilla, cinnamon, and salt together in a pan. Once melted, let it start to simmer and bubble.
- Caramelize. Add half the peach slices in a single layer and cook for 3-4 minutes per side until tender and deeply caramelized.
- Coat. Spoon some of the sauce over the peaches as they cook to help coat them evenly.
- Work in batches. Remove the peaches from the sauce and place them in a bowl or plate. Repeat with the remaining peaches. Make sure not to overcrowd the pan, or they won’t caramelize properly!
Storing Caramelized Peaches
Store the caramelized peaches and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over low heat or in the microwave in 30 second intervals until warmed all the way through.
Recipe Notes
- Brown Sugar – Don’t swap this with white sugar. Because of the molasses, brown sugar is what creates the deep caramelized flavor.
- Butter – Unsalted is the way to go. This gives you more control over the flavor, so you can sprinkle on more salt as you see fit.
- Vanilla Extract – I like to use pure vanilla extract for the very best flavor, not imitation.
- Cinnamon – A little goes a long way! Too much cinnamon will overpower the sweet peaches instead of complimenting them.
- Salt – Just a little pinch helps to enhance all of the other flavors.
- Peaches – Fresh peaches are best. If you have to use frozen peaches, keep in mind that they release more liquid. They’ll also need to thaw prior to cooking. If using canned peaches, choose peach halves or slices packed in juice rather than heavy syrup. Drain and pat them dry before using.
Enjoy!
~Nichole
Caramelized Peaches
Ingredients
- 1/3 Cup Packed Brown Sugar
- 3 Tablespoons Unsalted Butter
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- A Pinch Salt
- 4 Large Peaches sliced into thick wedges
Instructions
- Melt the brown sugar, butter, vanilla, cinnamon, and salt together in a medium pan over medium heat.
- Once melted, let it start to simmer and bubble.
- Add half the peach slices in a single layer and cook for 3-4 minutes per side until tender and deeply caramelized.
- Spoon some of the sauce over the peaches as they cook to help coat them evenly.
- Remove the peaches from the sauce and place them in a bowl or plate.
- Repeat with the remaining peaches.
- Serve hot over vanilla ice cream with the sauce drizzled on top.
