Warm Fried Peaches

I thought fried peaches were some fancy restaurant thing until I accidentally dropped a peach slice into my hot skillet last summer. Instead of fishing it out, I just let it cook—and wow, was I missing out.

Turns out, frying peaches is easier than making scrambled eggs. You just need ripe peaches, a little butter, and a few minutes. The heat brings out all that natural sweetness and gives them a nice golden color that makes even store-bought peaches taste like they came from a farm stand.

What Kind of Peaches Should I Use?

For fried peaches, you’ll want to use peaches that are ripe but still firm to the touch – they should give slightly when pressed but not be mushy. Freestone peaches are easier to work with since the pit comes out cleanly, but clingstone varieties will work too if that’s what you have on hand. Yellow peaches tend to hold their shape better during cooking compared to white peaches, which can get a bit softer. If your peaches are very ripe and soft, just reduce the cooking time a bit so they don’t turn to mush in the pan.

Options for Substitutions

This simple fried peaches recipe is quite forgiving when it comes to swaps:

• Fresh peaches: If peaches aren’t in season, you can use frozen peach slices (thaw and drain first) or try other stone fruits like nectarines, plums, or even pears. Canned peaches work too, but drain them well and reduce the cooking time since they’re already soft.
• Unsalted butter: Coconut oil or vegetable oil will work if you don’t have butter, though you’ll miss out on that rich, buttery flavor. If using salted butter, just skip the pinch of salt.
• Brown sugar: White sugar, maple syrup, or honey can step in for brown sugar. If using liquid sweeteners like maple syrup, start with 1 tablespoon and add more to taste.
• Ginger powder: Fresh grated ginger (about ½ teaspoon) works great, or you can substitute with nutmeg, allspice, or even a tiny pinch of cardamom for a different warm spice note.
• Cinnamon: While cinnamon is pretty essential for that classic flavor, you could try pumpkin pie spice or apple pie spice as alternatives if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when frying peaches is using fruit that’s too ripe, which will turn mushy and fall apart in the pan – choose peaches that are ripe but still firm to the touch for the best results.

Another common error is cooking over high heat, which can burn the sugar and spices before the peaches have a chance to caramelize properly, so keep your heat at medium or medium-low throughout the process.

Don’t overcrowd your pan with too many peach slices at once, as this will cause them to steam rather than caramelize, and be sure to let each side cook undisturbed for 2-3 minutes before flipping to develop that golden color.

Finally, resist the urge to stir or move the peaches around too much – gentle flipping is all you need to achieve perfectly caramelized fruit that holds its shape.

What to Serve With Fried Peaches?

Fried peaches are amazing over vanilla ice cream – the warm, caramelized fruit with that cold, creamy base is just perfect for summer nights. They also taste great spooned over pancakes or waffles for a special weekend breakfast, or you can serve them alongside pork chops or grilled chicken since the sweet and spicy flavors pair really well with savory dishes. For something simple, try them with a dollop of whipped cream or Greek yogurt, and if you’re feeling fancy, they make a lovely topping for cheesecake or pound cake.

Storage Instructions

Refrigerate: Fried peaches are best enjoyed fresh and warm, but you can store leftovers in the fridge for up to 3 days in a covered container. The texture will soften a bit, but they’ll still taste great spooned over yogurt or oatmeal for breakfast.

Freeze: You can freeze your fried peaches in freezer-safe containers for up to 3 months. Just let them cool completely first, and leave a little space at the top since they’ll expand when frozen. They’re perfect for adding to smoothies or thawing for a quick dessert topping.

Warm Up: To enjoy your stored fried peaches warm again, gently heat them in a skillet over low heat for a few minutes, stirring occasionally. You can also microwave them in 30-second intervals until warmed through. Add a splash of water if they seem too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 260-320
• Protein: 3-5 g
• Fat: 5-7 g
• Carbohydrates: 60-75 g

Ingredients

• 4 ripe peaches
• 1 tbsp unsalted butter
• 2 tbsp light brown sugar (add more or less for taste)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch salt

Step 1: Prepare the Peaches

• 4 ripe peaches

Begin by washing the ripe peaches thoroughly.

Cut each peach in half vertically and carefully remove the seed.

Set the peach halves aside.

Step 2: Make the Spiced Brown Sugar Butter

• 1 tbsp unsalted butter
• 2 tbsp light brown sugar (add more or less for taste)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• pinch salt

Melt the unsalted butter in a large skillet over medium heat.

Once the butter is melted, add the light brown sugar, ground cinnamon, ground ginger, and a pinch of salt.

Stir the mixture continuously until the sugar dissolves and everything is well combined.

I like to let the spices bloom in the butter for a minute, as it deepens the flavor.

Step 3: Caramelize the Peaches

• peach halves from Step 1
• spiced brown sugar butter from Step 2

Place the peach halves, cut side down, onto the spiced butter and sugar mixture in the skillet.

Cook the peaches for 5-7 minutes on medium heat, allowing the cut side to brown and caramelize.

Once they are nicely caramelized, gently turn the peaches over using tongs or a spatula, and cook the skin side for another 2-3 minutes.

The peaches should be soft and fragrant, coated in the caramelized sauce.

Step 4: Serve the Caramelized Peaches

Remove the warm, caramelized peaches from the pan and serve immediately.

These peaches pair wonderfully with ice cream, yogurt, pancakes, or your favorite dish.

For an extra touch, I like to pour some of the caramel sauce from the pan over the peaches before serving.

Warm Fried Peaches

Delicious Warm Fried Peaches recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 11 minutes mins

Total Time 16 minutes mins

Servings 4

Calories 290 kcal

Ingredients

  

• 4 ripe peaches
• 1 tbsp unsalted butter
• 2 tbsp light brown sugar (add more or less for taste)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• pinch salt

Instructions

 

• Begin by washing the ripe peaches thoroughly. Cut each peach in half vertically and carefully remove the seed. Set the peach halves aside.
• Melt the unsalted butter in a large skillet over medium heat. Once the butter is melted, add the light brown sugar, ground cinnamon, ground ginger, and a pinch of salt. Stir the mixture continuously until the sugar dissolves and everything is well combined. I like to let the spices bloom in the butter for a minute, as it deepens the flavor.
• Place the peach halves, cut side down, onto the spiced butter and sugar mixture in the skillet. Cook the peaches for 5-7 minutes on medium heat, allowing the cut side to brown and caramelize. Once they are nicely caramelized, gently turn the peaches over using tongs or a spatula, and cook the skin side for another 2-3 minutes. The peaches should be soft and fragrant, coated in the caramelized sauce.
• Remove the warm, caramelized peaches from the pan and serve immediately. These peaches pair wonderfully with ice cream, yogurt, pancakes, or your favorite dish. For an extra touch, I like to pour some of the caramel sauce from the pan over the peaches before serving.