Easy juicy caramelized peaches cook up quickly in the skillet for you to enjoy within minutes. For a light dessert, absolutely. But caramelized peaches are incredibly versatile. You truly have an abundance of delicious serving options: for breakfast, snack, salad and appetizer. Let me count the ways…
I’m big on fruit as dessert. It’s sweet. It’s beautiful. And as a bonus, it’s nourishing and light, which can have a positive influence on our health and waistline. I suspect that keeping ice cream only as an occasional side kick helps, which is easy to do — caramelized peaches are delicious on their own.
Every year around mid summer, caramelized peaches start trending at our table. Caramelizing adds depth of flavor — even when the peaches didn’t start out with any (happens all too often)! Good and mediocre peaches alike end up sweeter and full of flavor. I guess that’s why some call them candied peaches.
How to Caramelize Peaches
We are making caramelized skillet peaches here. While you can also roast peaches in the oven, skillet caramelizing is easier. Why? Because you can keep your eye on them more easily. Peaches can go from caramelized to burnt in the blink of an eye.
My #1 Tip – Low and slow at first. This is a principle I use in caramelizing pretty much any kind of plant food from caramelized fennel to peaches. Cook them slowly at first to soften them up a little and release their juices. Only then turn up the heat and get to the business of caramelizing. The color comes out more beautiful this way.
Cooking Tools
- Pan – I like to use a cast iron skillet (the Lodge skillet I use) or a nonstick skillet.
(If you are looking for a good nonstick skillet, favorites in my kitchen are this nonstick skillet from Scanpan, because it has a lot of cooking real estate for its size, a very comfortable handle, and is just the right weight; and this small De Buyer nonstick skillet, because it’s nice, heavy, and its handle is surprisingly very comfortable too.) - Tongs – Spatulas and forks work in a pinch, but tongs help a lot, since those peaches get hot!
(My favorites: these nonstick tongs, in the charcoal color; and these favorite tongs of all time, because of their perfect level of springiness.)
Did you know wild peaches have been around for millions of years?
Can’t get enough of peaches? I also have a great recipe for easy no-cook peach ice cream.
Ingredients
Peaches
Peaches are the star here.
- Freestone peaches are the easiest to pit, and thus the easiest to keep looking pretty.
- Use other types of peaches, such as nectarines, if you like.
- You want ripe, but not too soft of peaches. At room temperature, hard peaches should ripen in around 2 to 3 days. Once ripe, refrigeration can slow them down for around another week.
Also to try: Ripe Red Plums are glorious caramelized, and absolutely gorgeous with their dark beautiful color. Caramelizing brings out their flavor too. Make sure they’re ripe or they’ll burn before they cook. Leave unpeeled. They may or may not need lemon – you can always add a splash once you’ve cooked and tasted them. (What about yellow plums? I’ve tried these too, and they don’t even come close to caramelized red or black plums.)
Oil or Butter?
I like the flavor of peaches caramelized with olive oil. My hubby doesn’t mind them one bit with butter. So, we use half olive oil and half butter, a common winning combination. But it’s not just about flavor. The added proteins from butter allow caramelization (a Maillard reaction) at a lower temperature, which is convenient. By the way, we’re talking about only 1/2 teaspoon per person here.
Sugar
A mere 1/2 teaspoon per person.
Lemon is optional
The peaches taste deeper and sweeter without it, and brighter with it. I can’t decide which I like better!
Add Lemon Before or After Cooking? It’s an easy decision whether to squeeze the lemon over the peaches before or after cooking. Adding the lemon after cooking wins hands down for a cleaner, fresher, more vibrant flavor.
Note, while you can add lemon before cooking, acid prevents browning, as well as the flavors browning creates. So, keep in mind that the peaches might take a little longer to caramelize.
Don’t I need to rub the peaches with lemon after cutting them, to prevent them from turning dark? I’ve never found it necessary if you are going to eat or cook the peaches right away. Here, we’re about to brown them anyway. On the other hand, if refrigerating, a squeeze of lemon on the caramelized peaches helps to prevent them from darkening in storage.
Additions, Toppings & Garnishing Ideas
- Fresh Herbs – Simple and subtle, fresh herbs make nice garnishes to summer fruit. My go-tos are a sprig of fresh rosemary for an earthy Mediterranean note, or a sprig of fresh mint.
- Cinnamon – Mix cinnamon in with the sugar before cooking for a subtle cinnamon taste. Dust it on after cooking for a more assertive cinnamon taste.
- Fruit & Floral – Blackberries, raspberries, fragrant torn rose petals.
- Nuts – Coarsely chopped and sprinkled on top. Pistachios are a beautiful touch. Hazelnuts make a perfect paring towards fall.
- Crumbled Cookies – Crunchy dry amaretti biscotti cookies, with that strong bitter almond flavor so universally loved (like in almond extract).
Pairs Well With
- Pasta al pesto – The the flavors of basil and peaches pair beautifully together. While I’ve found the taste of peaches can’t be improved upon with basil, pasta al pesto can be improved upon with a light dessert of caramelized peaches!
Recipe
Ingredients
- 2 peaches (ripe but not too soft), at room temperature
- ½ pinch of salt (optional)
- 1 tsp sugar (or honey)
- 1 tsp olive oil, butter, or mix ½ oil with ½ butter
- a squeeze of lemon juice (optional)
Instructions
- Pit the peaches before peeling: Cut each peach in half lengthwise around the pit and twist the halves in opposite directions to separate. If you have a clingstone peach in which the pit doesn't come out easily, carefully cut around and under the sides with a paring knife to pry it out. Peel: It will look better if you strip as much of the skin off as you can by hand, if it will let you. It helps to use a paring knife to get each strip started.
- Caramelize: Add the sugar, and optionally a scant pinch of salt, to a skillet just big enough to fit the peaches. Drizzle with olive oil/butter. Add the peaches face down, and rub into the oil to distribute.Cook over medium heat around 3 minutes, or until caramelized to golden brown. Flip the peaches, and cook a further 2 minutes, keeping your eye on them that they don't burn. Take off the heat, and promptly remove the peaches from the pan if you want to prevent them from cooking further.Tips: Occasionally move the peaches around with tongs or by shaking the pan, to keep the oil from burning. If needed, lower the heat, or raise the pan off the heat for a moment. There can be a fine line between caramelizing and charring. Remove some as they are ready, if necessary.
- Serve: Squeeze with lemon juice. Let cool for a moment, as the peaches get piping hot. Then serve promptly, or refrigerate with a squeeze of lemon to help prevent browning. Note, the peaches will lose some of their beautiful caramelized color as they sit. Enjoy as-is, or see notes for some of the many ways to enjoy caramelized peaches.
- Peaches: Freestone peaches are the easiest to pit and to keep looking pretty. Use other types of peaches, such as nectarines, if you like.
- Also to Try: Ripe Red Plums are glorious and gorgeous caramelized. Leave unpeeled. Taste test first before adding any lemon.
- Garnishing Ideas:
- Fresh Herbs: Garnish with a sprig of mint or rosemary.
- Cinnamon: Dust with cinnamon before serving (more assertive). Or mix 1/4 tsp cinnamon in with the sugar before cooking (more subtle).
- Fruit: Blackberries, raspberries, torn rose petals.
- Nuts: Pistachios make a beautiful touch. Hazelnuts are a perfect paring towards fall. Coarsely chop and sprinkled on top.
- Crumbled Cookies: Dry amaretti biscotti/cookies.
Ways to Enjoy Caramelized Peaches
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- With Ice Cream – Enjoy caramelized peaches with a side scoop of ice cream, or add them to homemade ice cream before churning.
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- With Cream
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- Fresh Whipped Cream – Homemade, with a touch of vanilla and sugar whipped in.
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- Pastry Cream – For the ultimate peaches and cream, serve caramelized peaches with a dollop of pastry cream. This is very, very good together.
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- Thick Greek yogurt – A quick and easy treat.
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- With Cream
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- With Cheese – A dollop of ricotta cheese, drizzled with honey, is especially good. So is goat cheese, for dessert or as an appetizer.
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- With Salad – Make a salad with your caramelized peaches, arugula and goat cheese.
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- For Breakfast – As a side with a big weekend sprawl; on french toast, pancakes or waffles; mashed with your fork for a quick jam and toast; wrapped in crepes; with yogurt; on hot or cold cereals: oatmeal, granola…
