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Golden caramelized peach halves glistening in brown sugar sauce, served in a dark skillet on a wooden table

Skillet Caramelized Peaches with Cinnamon Butter Sauce

Peach halves caramelized in butter, brown sugar, and cinnamon until golden and tender, ready in about 20 minutes in one skillet.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 4 ripe peaches medium (about 680 g), halved and pitted; Skins on
  • 3 tbsp unsalted butter (42 g)
  • 1/4 cup packed brown sugar (55 g); Light or dark
  • 1/2 tsp ground cinnamon
  • 1 pinch fine sea salt
  • 1/2 tsp vanilla extract
  • 1 tbsp fresh lemon juice Optional
  • flaky sea salt for finishing; Optional

Method
 

  1. Halve the peaches and remove the pits with a paring knife. Set the halves cut side up on a cutting board.
  2. Melt the butter in a 12-inch / 30 cm skillet over medium heat until fully melted, about 1 minute.
  3. Stir in the brown sugar, cinnamon, and salt. Cook for 1 to 2 minutes, stirring, until the mixture is smooth and bubbling.
  4. Lay the peach halves cut side down in the skillet in a single layer, spacing them so they don't touch.
  5. Cook undisturbed for 3 to 4 minutes until the cut sides are deep amber and pull away from the pan easily.
  6. Flip each peach half gently with a spoon or tongs. Cook 2 to 3 minutes more until the peaches are tender but still holding their shape.
  7. Remove the skillet from the heat. Stir the vanilla extract and lemon juice into the caramel left in the pan.
  8. Spoon the warm caramel over the peaches and finish with a pinch of flaky sea salt if using.
  9. Serve warm, straight from the skillet or plated with your topping of choice.

Notes

  • Use a light-colored skillet interior so you can actually see the caramel color develop.
  • Pit peaches by cutting around the seed, not straight through it.
  • Don't stir peaches once they hit the pan, let them sit for a real caramel crust.
  • Double the butter and sugar if you want extra caramel sauce for serving.