Pan Fried Peaches Recipe
Few summer desserts are as effortlessly elegant as pan fried peaches. This simple technique transforms ripe fruit into a warm, caramelized treat with a perfect balance of sweet and spiced flavors. After testing numerous batches, I’ve found this method yields the most consistent, jammy texture without the peaches turning to mush. It’s a versatile topping that elevates everything from ice cream to morning yogurt in under 10 minutes.
If you want more like this, the side dishes and salads page is where the rest of them live.
PrintPan fried peaches
Ingredients
Scale
- 4 fresh peaches
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar (adjust to taste)
- ½ teaspoon cinnamon powder
- ¼ teaspoon ginger powder
- A pinch of salt
Instructions
- Cut each peach into half, vertically. Remove the seed.
- Melt butter in a pan. Add brown sugar, powdered cinnamon, ginger, and salt. Mix.
- Put the peaches on top with cut side down.
- Cook for around 5-7 minutes on medium heat or until the cut side of the peaches gets browned and caramelized.
- Gently turn them over and cook the other side too for 2-3 minutes.
- Enjoy hot with ice cream, yogurt, pancakes, or any other dish of choice.
🍳
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
