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Pan Fried Peaches

Pan fried peaches with brown butter caramelize into golden, slightly sticky wedges in a hot skillet. Quick stovetop peaches with deep amber edges and a fragrant cinnamon-sugar finish, ready to serve over ice cream, waffles, or pancakes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 peaches Ripe, peeled, and sliced.
Brown butter caramel base
  • 2 tbsp unsalted butter Stirring not required; watch for foaming and browning.
  • 2 tbsp brown sugar Sprinkle after flipping to help melt into syrup.
  • 0.5 tsp cinnamon Gives warmth and caramel depth.
  • 0.08 tsp salt Use a pinch; boosts the caramel notes.
  • 1 tsp vanilla extract Stir in off-heat for better aroma.
For serving
  • 1 vanilla ice cream Optional, for serving.
  • 1 pancakes Optional, for serving.
  • 1 waffles Optional, for serving.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the brown butter
  1. Melt the unsalted butter in a large skillet over medium-high heat until it begins to foam and brown slightly, with toasted flecks forming in the pan.
  2. Add the peach slices in a single layer and cook undisturbed for 2-3 minutes until the bottoms caramelize, looking golden-brown at the edges.
Finish caramelized peaches
  1. Flip the peach slices and sprinkle the brown sugar, cinnamon, and salt over the tops.
  2. Cook for 2-3 more minutes until the sugar melts, the peaches are tender, and the wedges are deeply golden with a glossy, slightly sticky look.
  3. Remove from heat and stir in the vanilla extract, then let the pan sauce briefly thicken and turn fragrant.
Serve
  1. Serve immediately over vanilla ice cream, waffles, pancakes, or pound cake so the peaches stay hot and the caramel coating clings to the fruit.

Notes

Pro tip: keep the peach slices in a true single layer so they brown instead of steaming. Store leftovers covered in the refrigerator up to 2 days; rewarm gently in a skillet over low heat until just hot. Freezing is not recommended because the peaches soften and release extra liquid. Dietary swap: use vegan butter in place of unsalted butter for a dairy-free version (brown sugar and vanilla remain the same).