These Caramelized Peaches are sautéed in a skillet until tender and juicy — a simple summer dessert that’s ready in about 20 minutes. Serve them warm with a scoop of vanilla ice cream and a dusting of cinnamon for a truly irresistible finish.
This may be my favorite easy summer dessert. The peaches caramelize in brown sugar and butter to create a rich, slightly sticky sauce that pairs perfectly with cold vanilla ice cream. They are also delicious spooned over waffles, pancakes, or French toast.
Why You’ll Love This Recipe:
- Uses fresh peaches — extra delicious when peaches are in season
- Minimal ingredients and budget-friendly
- Only one skillet and about 20 minutes from start to finish
Ingredients:
Fresh Peaches — I like yellow peaches for their color and sweetness. Choose ripe but not mealy fruit. Buy a few extra in case some aren’t perfect.
Brown Sugar & Butter — Brown sugar melts into a caramel-like sauce while butter adds richness.
Vanilla and Cinnamon — Add warm, aromatic notes that elevate the fruit.
Full ingredient amounts are listed in the recipe card below.
Substitutions and Variations:
Skip vanilla or cinnamon if you prefer. Any fresh peaches work; yellow peaches give great flavor and color. You can leave the skins on if you like texture, or peel them before slicing. If you don’t have an enameled skillet, a regular skillet or Dutch oven will work fine. I don’t recommend substituting brown sugar with white sugar or using canned or frozen peaches for best flavor and texture.
How to Make Caramelized Peaches:
Step 1: Peel the peaches if desired, then slice into roughly 1/2-inch wedges.
Step 2: Heat a skillet over medium. Add butter and stir until it melts and just begins to turn lightly golden — don’t let it burn.
Step 3: Stir in the brown sugar and vanilla extract until combined and syrupy.
Step 4: Add the sliced peaches, cinnamon, and a pinch of salt. Toss gently and cook 6–10 minutes over medium heat until the peaches are softened and the sauce thickens slightly.
Step 5: Remove from heat and let rest for 5 minutes so the sauce sets slightly.
Step 6: Serve warm. Top with vanilla ice cream and a sprinkle of cinnamon for the best results.
Expert Tips for Stewed Peaches:
- To remove skin easily, score an X on the peach bottom and blanch in boiling water 30–45 seconds, then transfer to an ice bath — the skins will slip off.
- Cut similarly sized slices so the peaches cook evenly.
- Watch the butter as it browns; stir constantly and add the sugar as soon as it turns golden to avoid burning.
Recipe FAQs:
Fresh peaches give the best texture and flavor. Frozen peaches release extra water and can be mushy; canned peaches have added sugar and a different texture, so they’re not recommended for this preparation.
Yes. Cool completely, then freeze in a freezer bag or vacuum-sealed container. Use within three months for best quality.
Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop so the sauce recombines and the butter doesn’t separate.
More Dessert Recipes You Will Love:
Peach Mango Pie (Jollibee Copycat Recipe)-
White Chocolate Raspberry Muffins
-
Lemon Blueberry Cookies
-
Mini Apple Pie Bites
If you tried this Caramelized Peaches Recipe, please leave a star rating and share your thoughts in the comments — I love reading your feedback!
Recipe
Caramelized Peaches in a Skillet
5 from 1 review
- Author: Tara Smithson
- Total Time: 20 minutes
- Yield: Approximately 2 cups
Description
These Caramelized Peaches are cooked in a skillet until tender and juicy. This easy summer dessert is ready in about 15–20 minutes. Serve with vanilla ice cream for the best experience.
Ingredients
- 4 ripe yellow peaches
- 4 tablespoons salted butter
- ⅓ cup packed brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- Optional: Vanilla ice cream for serving
Instructions
- Peel the peaches if desired and slice into about ½-inch wedges.
- Heat a skillet over medium. Add the butter and stir until melted and just starting to turn golden.
- Stir in the brown sugar and vanilla until combined and syrupy.
- Add the sliced peaches, cinnamon, and salt. Toss gently and cook 6–10 minutes over medium heat until softened and saucy.
- Remove from heat and let rest 5 minutes to thicken slightly.
- Serve warm with vanilla ice cream and a sprinkle of cinnamon, if desired.
Equipment
Enameled skillet or any medium skillet
Paring knife or peeler (optional)
Wooden spoon or spatula
Notes
- To peel peaches easily, blanch in boiling water 30–45 seconds, then transfer to an ice bath; the skins will slip off.
- Cut uniform slices so they cook evenly.
- Keep an eye on the butter as it browns; stir frequently and add the sugar as soon as it starts to color.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Skillet stovetop
- Cuisine: American