This easy Caramelized Peach is incredibly delicious for something so easy to make. If you are looking for a quick fresh dessert to serve, this is it! You you can use it in different ways and you can serve it for breakfast, snack or dessert. This is a 6 ingredients recipe that uses fresh Peaches and an easy caramel sauce that you can make in just few minutes. Give it a try.
Types of Peaches
Just like any other fruits, Peach comes in different type. Each type could differ in color, size and shape. If you think that knowing these things is not important, think twice because these information are actually helpful in making the most of the peach that you buy. Some types are best for baking, while others are better for grilling or use in salads. Some Peach are easier to remove the stone, and some are irritating to work on. Picking the right type of Peach could actually save you few minutes in your kitchen, why so? Read on.
Clingstone vs. Freestone, What is the Difference?
Peach comes into 2 categories, Clingstone and Freestone. I honestly do not have an idea before between these two, and I am glad I paid attention as this makes my life a whole lot easier when working with Peaches. So Clingstone is a type of Peach where the pit or the stone clings to the surface of the Peach making it harder to remove. This makes preparation time a bit more time consuming when used for baking or cooking. This is best for eating where you can just bite on the Peach and throw the pit as soon as you are done with it. Freestone of the other hand is the opposite, this type of Peach is easier to work on and are best for use in baking and cooking. The pit can be easily removed when you sliced the Peach, it doesn’t cling to the surface of the Peach.
Types of Peach
Now that you know which once to choose, let us learn about the type of Peaches. Knowing each type allows you to decided which one is better for the intended use. Peaches comes into 2 main flesh color, Yellow and White.
- Yellow Peaches – This is my personal favorite. The color ranges from light yellow to orange yellow streaked with red. they are juicy, sweet and with light acidity. When choosing which one to pick, choose the ones that are heavy (this means there is more juice in it) but are pretty stable and does not dent easily with pressure when you push it. You do not want a “mushy” Peach. For baking and cooking, choose ripe but not too ripe so it doesn’t easily disintegrate when you bake or cook it. If you are going to eat it as is, you can get a riper Peach.
- White Peach – as the name goes, the flesh of this Peach is pale pink hue on the outside and a pale yellow flesh. They are sweeter with low acidity, they are also softer than Yellow Peaches. because of the softer texture, it doesn’t hold up well for baking or cooking. This is best for eating raw, or for light grilling
- Donut Peach – This lovely looking Peach have a flat, saucer shape resembling a doughnut, hence the name “Doughnut Peach”. They are sweet and they have whiter skin. This type if best for eating fresh.
- Nectarines – I did not know that Nectarine is actually a type of Peach, Yes they are. They have smooth skin, could have a white or yellow flesh, could be clingstone or freestone and they have sweet honeyed flavor. They have a firmer texture, almost like the texture of Apple or Pear. They could be used for baking and cooking because it holds well, they are also great for grilling or for eating fresh
Ingredients for Caramelized Peach
This is a very easy, and simple 6 ingredients recipe.
- Granulated Sugar – This is the base for making the caramel sauce
- Butter – Butter adds a nice creamy flavor to the caramel
- Vanilla Extract – for flavoring. You can also use Almond extract, or lemon or orange zest
- Cream – This makes a creamy caramel sauce. If you want to keep it light, use full fat milk instead
- Salt – to balance the sweetness of the caramel, a small amount goes a long way here so do not skip this
- Peach – You can use Yellow, White or Nectarine Peach. Choose a ripe but not too ripe Peach so it doesn’t get too mushy when cooked. If using Nectarine, you can cook it longer if you want it softer.
How to Make Caramelized Peach
If you have a chance to watch the video, you probably already know how incredibly simple it is. Start by slicing your Peach into 8 slices per Peach. You can have it larger or even cut it in half. Once that is done, start making the caramel sauce. In a heated pan, sprinkle the granulated sugar and cook until melted. Move the pan back and forth to move the sugar until it turns golden brown. Add the butter, cream, salt and Peaches and cook for about 1 minute. Do not cook for a long time to avoid the Peach from getting mushy, unless that is your preference. The amount of sauce depends on how ripe the Peach you are using. That’s about it! Ready to use and serve as you please.
Where to Use Caramelized Peach
- Serve it as is for dessert
- Serve with with ice cream (the BEST!)
- Serve it with yogurt (second BEST!)
- Use it to top pancakes
- Use it to top Oatmeal
- Use it to top French Toast
- Use it to top Dutch Baby Pancake
7 delicious ways to serve a simple Caramelized Peach, why not?
- 1/3 cup granulated Sugar
- 1 tablespoon Butter
- 2 tablespoon Cream
- 1/4 teaspoon fine Salt
- 5 large Peach – sliced
- Prepare the Peach: Slice the Peach into wedges, about 6-8 slices per Peach depending on the size of the Peach. You can also cut it into half for bigger serving portion.
- Make the Caramel Sauce: In a heated pan, sprinkle the sugar and let melt until golden brown. This will take about 5-7 minutes depending on the thickness of the pan you are using. Move the pan back and forth to move the sugar while it melts. Add the butter, cream and salt and stir until combined
- Add the sliced Peach and cook for 1 minute. Do not overcook to avoid the Peach being mushy. If you are using a very ripe Peach, cook for only 30 seconds.
- Serve: Serve as is or use as toppings for yogurt, ice cream, pancake, oatmeal or french toast.
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