Southern Fried Peaches (Printable Version)
Buttery peaches pan-fried to golden with brown sugar, topped with whipped cream and pecans for warmth and crunch.
# Ingredients:
→ Fruit
01 -
4 large firm peaches, peeled, halved, and pitted
→ Dairy
02 -
30 grams unsalted butter
→ Sugars
03 -
25 grams granulated sugar
04 -
25 grams brown sugar, packed
# Steps:
01 -
Carefully peel the peaches using a paring knife or vegetable peeler. Halve and pit them gently to avoid bruising the flesh. Select firm peaches to ensure they maintain shape during cooking.
02 -
Heat a heavy skillet over medium heat and melt the butter completely until it foams and turns golden but does not brown. Swirl the skillet to evenly coat the base.
03 -
Arrange the peach halves cut-side down in the skillet, maintaining space between each. Let them cook undisturbed until the edges caramelize and the butter develops an amber hue.
04 -
Turn the peaches gently and evenly sprinkle half of both granulated and brown sugars onto the cut sides. Allow the heat to draw out juices and create a syrupy gloss.
05 -
Turn the peaches again, scattering the remaining sugars over them. Let the sugars foam and caramelize gently. Occasionally baste the peaches by spooning syrup from the pan to coat each half thoroughly in the sweet glaze.
06 -
Remove the peaches once they develop a gentle caramel crust. Serve immediately as is or topped with whipped cream and toasted pecans for added creaminess and crunch.
# Notes:
01 -
Maintain a single layer of peaches in the pan to ensure proper browning without steaming. Use medium heat to avoid burning the sugars and reduce heat if caramelization progresses too quickly.
02 -
Leftover peaches can be refrigerated in an airtight container for up to two days and reheated gently in a skillet with fresh butter to restore caramel edges.