This Surprisingly Simple 15-Minute Dessert Is The Best Way To Use Peaches

Whether you get them from South Carolina, Texas, Alabama, your backyard, your local roadside stand, or (gasp) California, there are few things as splendid in the summertime as a ripe peach. But all good things must come to an end. We’re nearing the end of peach season in the South—have you had your fill yet?

Pies, cakes, and ice cream are all fantastic ways to enjoy peaches, but you really don’t need to do much with them when they are at their peak. This recipe for Skillet-Fried Peaches requires little more effort than eating the fruit over the sink, but not much.

What Are Skillet-Fried Peaches?

“Fried” doesn’t have to mean golden and crispy. Similar to fried apples, these Skillet-Fried Peaches are soft, sticky, and lightly spiced with cinnamon and nutmeg. The peaches are cooked in a large skillet with sugar and butter until the fruit softens and the liquid thickens into a sauce. Then, if you’re feeling fancy, you can stir in a splash of peach schnapps at the end. The liquor adds a spicy kick but the peaches are just as delicious without it.

How To Eat Skillet-Fried Peaches

• With Ice Cream: Other than spooning them straight into your mouth out of the pan, we love serving Skillet-Fried Peaches over scoops of vanilla ice cream.
• As a topping: Use them to finish a pound cake, angel food cake, or biscuits to make fried peach shortcakes.
• As a side: Impress everyone at brunch by serving it alongside French toast or pancakes.
• Piled high on top of a cheesecake or buttermilk pie.

How To Riff On This Recipe

As long as you keep the amounts of peaches, sugar, salt, and butter the same, you can play around with this recipe a bit. Instead of cinnamon and nutmeg, try apple pie spice, or substitute some of all of the cinnamon or nutmeg for ground cardamom. Add a dash of vanilla extract or a teaspoon of vanilla bean paste. Toss in some chopped pecans during the last two minutes of cook time. Or swap out the peach schnapps for bourbon or light rum.