These caramelized peaches are an easy and delicious summertime treat. They’re sweet, juicy, and loaded with flavour. Use them as a topping for pancakes, waffles, or ice cream. Or simply enjoy them on their own.
Main ingredients and substitutions
There’s no substitution for fresh, ripe peaches in this recipe. Either yellow flesh or white flesh peaches are fine. Really any type of peach will work well in this recipe so use whatever’s fresh and local during peach season.
I used coconut oil as the fat in this recipe but you can substitute butter if you prefer.
Maple syrup adds extra sweetness to this recipe and helps caramelize the peaches. You can substitute honey if you like.
A pinch of nutmeg complements the flavour of the peaches nicely, but you can substitute cinnamon or omit the nutmeg altogether.
How to make them
These caramelized peaches are quick and easy to make. Be sure to choose peaches that are ripe by gently pressing them to check. If they feel very hard then they’re not ready yet but if they have a bit of give when you press them then they’re good to go.
Once you’ve selected the ripe peaches, wash and dry them, then halve them and remove the pit. The easiest way to do this is to run a paring knife all the way around the peach, then gently pull the two halves apart. Then use your fingers to gently wiggle out the pit.
Next you’ll add the coconut oil, maple syrup, nutmeg, and salt to a large nonstick frying pan or cast iron skillet.
Set the heat on the stove to medium and cook for 1-3 minutes or until bubbles start to form.
Use tongs to add the peaches to the pan, cut side down, and cook for 8-10 minutes or until they’re golden brown on the cut side.
Use tongs to flip the peaches, then continue to cook for 1-2 minutes or until the other side looks golden brown.
Remove from the heat and serve or let them cool off and enjoy them later. They’re delicious at any temperature.
Store the peaches in the fridge for up to three days.
What to serve them with
Use these caramelized peaches as a topping for pancakes, French toast, waffles, or ice cream. Or just enjoy them on their own for a delicious dessert, breakfast, or snack.
More summer recipes to try
- These chocolate covered blackberries are sweet, juicy, and perfect for entertaining.
- These chocolate pineapple rings are an easy summertime dessert.
- These chocolate popsicles are a great way to use up ripe bananas during the warmer months.
- This plum cake is the perfect use for fresh, ripe, juicy plums.
- Nonstick frying pan
- 4 fresh, ripe peaches
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil (or substitute butter)
- Pinch of salt
- Pinch of nutmeg
- Wash and dry the peaches, then cut them in half and remove the pit (an easy way to do this is to run a paring knife all the way around the peach, then gently pull apart the two halves. Then use your fingers to remove the pit).
- Add the coconut oil, maple syrup, salt, and nutmeg to a large nonstick frying pan and place it on the stove set to medium heat.
- Cook, stirring constantly, for 1-3 minutes or until bubbles start to form.
- Add the peaches, cut side down, to the pan (you can use tongs to do this to avoid burning your fingers).
- Cook for 8-10 minutes or until the peaches are golden brown with some darker brown areas.
- Flip the peaches and continue to cook the other side for 2 minutes, then remove from the heat and enjoy.
- These caramelized peaches are delicious served at any temperature, so you can either serve them right away or save them for later.
- Enjoy these peaches on their own or use them as a topping for pancakes, waffles, or ice cream.
- Store leftovers in the fridge for up to three days.