Ahh, the sweet embrace of late summer... Our Caramelised Peaches with Creme Fraiche is a perfect farewell to peach season, allowing you to savour the perfect blend of juicy, caramelized peaches and the creamy richness of creme fraiche. Treat yourself to the taste of sunshine with this irresistibly perfect summer dessert!
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Why You Will Love This Caramelised Peach Dessert
- A lower-calorie but delicious treat that any sweet tooth will appreciate.
- The easiest dessert for a hot summer day that comes together within 15 minutes!
- Only 5 ingredients and no special equipment is needed!
- Easily customisable to make this peach recipe gluten-free or dairy-free, just like our Mulled Wine Poached Pears (a must-try too!).
Ingredients and Substitutes
5 simple ingredients and 15 minutes of your time - that's it!
- ripe fresh peaches: halved, destoned. This recipe works with nectarines and apricots too, but you will need to adjust the cooking time based on their size.
- caster sugar: may be replaced with brown sugar or granulated white sugar.
- granola: shop-bought or homemade (we love Sourdough Granola).
- creme fraiche: can be replaced with homemade whipped cream or vanilla ice cream.
- frozen berries: chopped into small pieces. Use frozen raspberries, currents, or blackberries. Freeze-fried berries or chopped dried cranberries will work very well too.
- a spring of mint, to garnish: optional.
Find the quantities and full instructions in the recipe card at the bottom of the post.
Method
Preheat a large skillet or cast iron pan (do not add any oil or butter) over medium heat.
Dip the cut side of each peach half into sugar. Then place them cut side down into the hot pan, and cook over medium-high heat for 5-7 minutes, until dark golden brown and caramelised.
Take the peaches out of the pan, and pour in 3 tablespoon of water. Stirring, heat the juices in the frying pan for a minute until slightly thickened (small clumps of caramel are perfectly fine).
Lower the heat to medium-low, add back the peach halves (flesh side down), baste them with the syrup and carry on cooking them for 2-3 minutes.
In the meantime, add a dollop of creme fraiche onto the dessert plates, and scatter some granola. Serve the caramelized peaches warm and scatter some chopped-up frozen berries on top. Garnish this delicious dessert with a mint sprig if desired.
Video
How To Serve Caramelised Peaches?
Caramelised peaches are best served warm fresh out of the pan. Whilst we love a dollop of creme fraiche with the peaches, a scoop of ice cream or whipped heavy cream pairs just as well with this stone fruit (just make sure your cream isn't overly sweet).
Caramelised peaches are also a perfect side dish for French toast or pancakes. They are also a perfect way to spruce up your bowl of ice cream or Greek yoghurt.
Any leftovers can be used to make a peach pie filling, peach cobbler or a Pech Frangipane Tart.
Storage
If you made more caramelised peaches than you can eat, cool them down to room temperature, then store them in an airtight container in a single layer in the fridge for up to 2 days. Enjoy them cold, or reheat gently in the pan with a small splash of water.
We do not recommend freezing caramelised peaches.
Tips for Best Results
- Use a non-stick frying pan, a cast iron skillet or a grill pan to caramelise your peaches. Do not add any oil or butter to ensure golden brown bottoms.
- Make sure to use ripe peaches with soft skins. Underripe peaches are not sweet enough and will take a long while to soften in the pan, producing very underwhelming results.
- Substitute water with peach schnapps to make the syrup for basting the peaches.
- Drizzle everything with any juices left in the pan, or with a little maple syrup.
- Make your own granola from scratch!
- Keep your berries frozen up until the very last second. Scatter them on the plate still frozen so that they do not start bleeding into the caramelised peaches.
Recipe FAQs
How To Choose Good Peaches?
When selecting the perfect peach, opt for a variety known for its juicy peaches, like the classic Freestone or the fragrant Elberta. Look for peaches that yield slightly to gentle pressure, indicating ripeness. Avoid underripe peaches, as they tend to be hard and lack the sweetness that defines the perfect peach.
Can I Slice Peaches Into Wedges Instead?
Yes, but note that peach slices will cook a lot quicker (you can't them to retain their shape and not become overly mushy).
Can I Caramelise Canned Peaches?
While fresh peaches are preferred for caramelizing due to their natural juiciness and texture, you can certainly caramelize canned peaches to create a delicious dessert. Choose peaches in juice (not syrup). Drain them thoroughly and pat dry to remove excess moisture before dipping them in sugar and caramelising.
How To Destone Peaches?
To destone peaches, start by washing and drying the fruit. Using a sharp paring knife, carefully cut the peach in half along the natural seam, and then gently twist the halves apart. Locate the stone, or pit, in the centre of each half and, with the sharp edge of the knife, carefully loosen and remove it, leaving you with two peach halves ready for slicing or cooking.
More Easy Desserts To Try
If you liked our skillet peaches and are looking for more easy recipes for delicious treats, we have you covered. These desserts will come together in less than 20 minutes:
- 10-Minute Coconut Yogurt Dessert
- Sesame Cookies (Vegan, Gluten-Free, Refined Sugar-Free)
- Yogurt Granola Pots
Caramelised Peaches With Creme Fraiche
Ingredients
- 2 peaches ripe, halved, destoned
- 20 g (2 tablespoon) caster sugar
- 2 tablespoon granola
- 6 tablespoon creme fraiche
- 1 teaspoon frozen berries chopped in to small pieces
Instructions
- Preheat a non-stick frying pan (do not add any oil or butter).
- Dip the cut side of each peache half into sugar. Then place them cut side down into the hot pan, and cook over medium-hight heat for 4-5 minutes, until dark golden brown and caramelised.
- Take the peaches out of the poan, and pour in 3 tablespoon of water. Stirring, heat the juices in the pan for a minute until slightly thickened.
- Lower the heat to medium-low, add back the peaches (cut side down), based them with the syrup and carry on cooking them for 2-3 minutes.
- In the meatime, add a dollop of creme fraiche onto each plate, and scatter some granola. Serve the peaches warm and scatter some chopped up frozeb berries on top. Garnish with a mint sprig if desired.
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Nutrition
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