Caramelized Peaches

caramelized peaches on plate with spoon on the side.

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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!


Units Scale
  • 4 peaches (see note 1)
  • 1/4 cup (57 g) unsalted butter
  • 1/2 cup (107 g) packed brown sugar (dark or light)
  • pinch salt
  • 1/4 cup (59 ml) heavy whipping cream, plus more as needed (or light cream/half & half; see note 2)


  1. Rinse and dry the peaches. Cut each peach into 6 wedges, discarding the pits. Set the peach wedges aside.
  2. 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.
  3. Let the peaches cook, undisturbed, for 2 - 3 minutes, or until browned underneath.
  4. 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.
  5. 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. 
  6. Serve the peaches immediately, on their own or with whipped cream or vanilla ice cream.


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.


Keywords: caramelized peaches, candied peaches