Ingredients
Scale
- 2 ripe but firm peaches, halved and pitted
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon balsamic vinegar
- Pinch of salt
- Vanilla ice cream, for serving (optional)
Instructions
- Step 1: Melt the butter in a large skillet over medium heat.
- Step 2: Add the brown sugar, cinnamon, nutmeg, and salt to the melted butter. Stir until the sugar is dissolved and the mixture is smooth.
- Step 3: Place the peach halves cut-side down in the skillet. Cook for 3-5 minutes, or until the peaches are softened and caramelized.
- Step 4: Flip the peach halves and cook for another 2-3 minutes, or until they are heated through.
- Step 5: Remove the skillet from the heat and drizzle the balsamic vinegar over the peaches.
- Step 6: Serve the pan-fried peaches warm, optionally with a scoop of vanilla ice cream.
Notes
- Store leftover pan-fried peaches in an airtight container in the refrigerator for up to 2 days.
- Gently reheat peaches in a skillet over low heat or in the microwave in short bursts to prevent them from becoming mushy.
- Serve these warm peaches with a dollop of mascarpone cheese for a tangy counterpoint to the sweetness.
- For a richer flavor, let the peaches sit in the balsamic glaze for a minute or two after cooking, allowing them to absorb the tangy goodness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American