Caramelized Pan Fried Peaches with Cinnamon and Ginger (Print version)
Warm skillet peaches caramelized in butter, brown sugar, cinnamon, and ginger for a fast fruit dessert.
# Ingredients:
For the peaches
01 -
4 medium ripe but firm peaches, halved and pitted
02 -
2 tablespoons (28 g) unsalted butter
03 -
3 tablespoons (38 g) light brown sugar, packed
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon ground ginger, or 1 teaspoon finely grated fresh ginger
06 -
1 teaspoon fresh lemon juice
07 -
1/8 teaspoon fine salt
For serving
08 -
1 tablespoon fresh mint leaves, optional
09 -
Vanilla ice cream, Greek yogurt, pancakes, or oatmeal, optional
# Instructions:
01 -
Cut the peaches in half through the seam, twist gently, and remove the pits. Pat the cut sides dry with a paper towel.
02 -
Melt the butter in a wide skillet over medium heat. Stir in the brown sugar, cinnamon, ginger, lemon juice, and salt until bubbling and mostly smooth, about 1 minute.
03 -
Place the peaches cut side down in a single layer. Cook without moving them for 4-6 minutes, until the cut sides are golden brown and the syrup smells caramelized.
04 -
Turn the peaches carefully and cook the rounded sides for 2-3 minutes more, spooning the syrup over the top. The fruit should be tender but still hold its shape.
05 -
Transfer the peaches to plates or bowls. Spoon the warm pan syrup over the top and finish with mint if using.
# Good to know:
01 -
Use ripe but firm peaches for the best shape and browning.
02 -
If the syrup darkens too fast, lower the heat and add 1 teaspoon of water.
03 -
Best served warm, right after cooking.