Caramelized Peaches

Makes servings

Prep Time 5

Cook Time 5

Total Time 10

2 (2) peaches (ripe but not too soft), at room temperature
½ pinch of (½ pinch of) salt (optional)
1 tsp (1 tsp) sugar (or honey)
1 tsp (1 tsp) olive oil, butter, or mix ½ oil with ½ butter
a squeeze of (a squeeze of) lemon juice (optional)

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

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

- With Ice Cream - Enjoy caramelized peaches with a side scoop of ice cream, or add them to homemade ice cream before churning.

- With Cream
  - - Fresh Whipped Cream - Homemade, with a touch of vanilla and sugar whipped in.
  - - Pastry Cream - For the ultimate peaches and cream, serve caramelized peaches with a dollop of pastry cream. This is very, very good together.
  - - Thick Greek yogurt - A quick and easy treat.

- With Cheese - A dollop of ricotta cheese, drizzled with honey, is especially good. So is goat cheese, for dessert or as an appetizer.

- With Salad - Make a salad with your caramelized peaches, arugula and goat cheese.

- 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...

Nutrition Information

Please keep in mind that nutritional info is an estimate and varies according to ingredients used.