Ingredients
Scale
- 4 ripe but firm peaches, halved and pitted
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon balsamic vinegar (optional)
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions
- Step 1: Melt the butter in a large skillet over medium heat.
- Step 2: Place the peach halves cut-side down in the skillet. Cook for 3-4 minutes, until nicely browned and slightly softened.
- Step 3: Sprinkle the brown sugar, cinnamon, and nutmeg evenly over the peaches.
- Step 4: Carefully flip the peaches and cook for another 2-3 minutes, until the other side is browned and heated through.
- Step 5: Drizzle with balsamic vinegar (if using) and lemon juice. Season with a pinch of salt.
- Step 6: Serve immediately. Enjoy warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Store leftover pan-fried peaches in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a microwave or skillet to avoid overcooking and retain their juicy texture.
- These pan-fried peaches are delightful served atop vanilla yogurt or alongside a simple cheese plate.
- For extra caramelization, let the peaches sit for a minute or two after flipping before continuing to cook.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American