These caramelized peaches are so easy and quick to make in only 15 minutes, with 5 total ingredients. The peaches are first browned in butter, then brown sugar and heavy cream are added to the pan to create a silky smooth and luscious caramel sauce!
When you want a low-effort dessert but are craving something a little "extra special," this quick and easy recipe for caramelized peaches (aka candied peaches) will really do the trick!
All you need to make this easy dessert recipe is five basic ingredients and a total of fifteen minutes. And even though the ingredients are simple, this peach recipe is packed with complex flavors: sweet, tangy, and nutty, with a touch of bittersweet.
By browning the peaches in butter first, the peaches develop a deeper flavor and lovely color. And, the butter browns too during this process, which creates that nutty, toasty flavor that is so irresistible about brown butter.
Cream and brown sugar are then added, which are simmered together with the peach juice, creating a luscious caramel sauce that is just begging to be drizzled over a scoop of vanilla ice cream!
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Recipe ingredients
Ingredient notes
- Peaches: you can use any variety of peach, this time I used white peaches. Here is a guide on different peach varieties and their uses. The best kind are moderately ripe - still firm, but yielding slightly to gentle pressure.
- Butter: I used unsalted butter, but if you only have salted butter, just omit the pinch of salt called for in the recipe (or add it if you like a bit more salt in your desserts!).
- Brown sugar: either dark or light brown sugar will work. I prefer using dark brown because it has a deeper flavor.
- Heavy cream: if you don't have or don't want to use heavy cream, you can substitute light cream or half and half. The sauce won't be quite as rich but it will still be delicious!
Step by step photos
Here is how to make these delicious caramel peaches, step by step. For a brief slideshow of these steps, check out my caramelized peaches web story!
1. Step one is to cut each peach into 6 wedges. So, start by cutting each peach in half and removing the pit. Then, cut each half into 3 pieces.
2. Next, place the butter into a large nonstick skillet set over medium-high heat. When the butter is fully melted and bubbly, add the peach wedges to the pan in an even layer. Lay them down flat in the pan, flesh-side down.
3. Let the peaches cook in the butter, without touching them, for around 2 - 3 minutes. Check the peaches by turning a few over using tongs. When the peaches have developed a nice golden brown color, flip them over.
Cook the peaches on the other side, for an additional 2 - 3 minutes, or until browned on the second side. If the butter is getting too dark during the cooking, turn the heat down.
4. Next, turn the heat down to medium-low. Add the brown sugar, pinch of salt, and heavy cream to the pan. Gently stir to combine the cream and brown sugar.
5. Finally, let the peaches and caramel sauce simmer together for an additional 2 - 3 minutes, or until the peaches are tender and the caramel sauce has thickened.
Tips and tricks
- Make sure to use a large enough skillet for the caramelized peaches; about 12 inches in diameter is a good size. You want to have some space around the peach wedges rather than crowding them, or they won't brown very well.
- If the peaches you are using aren't very juicy, you may find that the caramel sauce seems a little dry. If this happens to you, just add a little bit more cream to the pan and you will see the caramel sauce come together nicely.
- When simmering the peaches in the caramel sauce, it's possible you may find the peaches are tender before the sauce is finished. This is more likely if you are using very ripe peaches. If this happens, just remove the peaches from the pan with a slotted spoon or tongs, and continue simmering the sauce.
Storage and reheating
- Store the caramelized peaches in an airtight container in the fridge; they will keep well this way for 3 - 4 days.
- To reheat the peaches, you can warm them gently over low heat in a skillet.
- Or, place 1 - 2 servings of the peaches in a microwave-safe dish and microwave on high for 1 - 2 minutes, or until warmed through. When microwaving, cover the dish with a paper towel to catch any spatter!
Recipe variations
There are many ways you can customize this recipe for caramelized peaches to suit your own tastes. Try one of these delicious variations:
- Instead of peaches, you can make the recipe with nectarines, plums, apricots, or even peeled and sliced mango!
- Try adding a pinch of ground cinnamon, ground cloves, and/or ground nutmeg to the caramel sauce to add even more complex flavor.
- For a hint of tang, try adding a squeeze of lemon to the caramel peaches. For even more lemon flavor, add in a small amount of lemon zest also!
Serving suggestions
These candied peaches taste wonderful on their own, but pairing them with one or more additional element(s) really makes them shine. Check out these serving ideas:
- Serve the caramel peaches topped with whipped cream, or alongside a scoop of vanilla ice cream.
- Caramel peaches would taste amazing served on top of a slice of pound cake, or in a shortcake shell (caramelized peach shortcake anyone?).
- For something a bit simpler, sprinkle the caramelized peaches with granola and/or toasted nuts for added crunch.
- As a special breakfast treat, serve the peaches as a topping for oatmeal, or in place of jam on a scone or muffin.
Recipe FAQs
Yes, you can use frozen peaches for this recipe, just let them fully thaw first. Then, pat off any excess moisture before you add them to the pan.
The peaches may turn out a little softer than when using fresh fruit, but they will still be delicious. As I mentioned in the Tips and tricks section, if the peaches are getting too soft before the caramel sauce is done, you can take them out of the pan early.
You can freeze the caramel peaches, but just know they will be even softer after they are thawed. I think they will taste better if just stored in the fridge (they will last for up to 4 days).
This is up to you! I don't really mind the peach skin so I didn't bother to remove it here. But you can peel them first if you prefer. If your peaches aren't too ripe, you can do this easily with a paring knife, like I did in my stewed peaches recipe. (For my lazy cooking style, blanching the peaches to remove the skins is a bridge too far!)
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Print📖 Recipe
Caramelized Peaches
These caramelized peaches are so easy and quick to make, but pack a ton of complex flavor. The peaches are first browned in butter, giving them a deeper flavor and color. This browning also helps the butter to develop a rich, nutty quality. Cream and brown sugar are then added, creating a luscious caramel sauce that has a toasty, toffee-like flavor!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: dessert
- Method: stove top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 peaches (see note 1)
- ¼ cup (57 g) unsalted butter
- ½ cup (107 g) packed brown sugar (dark or light)
- pinch salt
- ¼ cup (59 ml) heavy whipping cream, plus more as needed (or light cream/half & half; see note 2)
Instructions
- Rinse and dry the peaches. Cut each peach into 6 wedges, discarding the pits. Set the peach wedges aside.
- In a large (about 12 inch diameter) non-stick skillet, melt the butter over medium-high heat. When the butter is melted and foamy, evenly distribute the peach wedges, flesh-side down, into the pan.
- Let the peaches cook, undisturbed, for 2 - 3 minutes, or until browned underneath.
- Using tongs, flip each peach wedge over. Continue to cook for an additional 2 - 3 minutes, or until browned on the second side. If the butter is browning too much at any point during cooking, turn the heat down.
- Turn the heat down to medium-low, then add the brown sugar, pinch of salt, and heavy cream to the pan. Stir gently to combine the sugar and cream. Let the caramel sauce and peaches simmer together for 2 - 3 more minutes, stirring occasionally, or until the sauce is thickened and the peaches are tender (see note 5). If the caramel sauce isn't "saucy" enough (which can happen if the peaches are not very juicy), stir in an additional 2 - 3 tablespoons heavy cream as needed.
- Serve the peaches immediately, on their own or with whipped cream or vanilla ice cream.
Notes
1) For best results, choose peaches that are moderately ripe (not too hard and not too soft). They should give only slightly to gentle pressure.
2) You can substitute light cream or half and half for the heavy whipping cream; the caramel sauce will be slightly less rich but still delicious!
3) I don't mind the skin on the peaches so I don't bother peeling them. But, you can peel them before adding them to the pan if desired.
4) A large pan is ideal so you can space out the peaches without crowding. If the peaches are crowded in the pan they won't brown as well.
5) If your peaches are already tender to your liking but the caramel sauce isn't ready, you can remove the peaches from the pan and set them aside while you continue to simmer the sauce.
The nutrition information below is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
Nutrition
- Serving Size: ⅙ recipe
- Calories: 170
- Sugar: 21.1 g
- Sodium: 87 mg
- Fat: 9.8 g
- Saturated Fat: 6 g
- Carbohydrates: 21.3 g
- Fiber: 1.5 g
- Protein: 1.1 g
- Cholesterol: 27 mg
Keywords: caramelized peaches, candied peaches
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