I recently tried making Fried Peaches with Sugar and Cinnamon Recipe, and honestly, it became an instant favorite in my kitchen. The aroma of caramelizing peaches with cinnamon fills the air and feels like summer in every bite. I love how quick and simple this recipe is—it barely takes 15 minutes to make.
Whether it’s a dessert craving or a sweet breakfast addition, these peaches never disappoint. Today, I’m excited to share my step-by-step guide so you can enjoy them too. If you enjoy trying different sweet and savory dishes, you might also like the Mandarin Chicken Recipe for a flavorful dinner option.
Ingredients for Fried Peaches with Sugar and Cinnamon
Here’s what you need to make these delicious caramelized peaches:
- Fresh peaches – 4 medium, ripe and juicy, halved and pitted. Sweet peaches work best for a natural caramel flavor.
- Unsalted butter – 3 tablespoons, or use salted butter and skip extra salt. Balances sweetness beautifully.
- Light brown sugar – 2 tablespoons, adds caramel depth; you can substitute with honey or maple syrup.
- Ground cinnamon – 1 teaspoon, enhances the warm, sweet flavor of peaches.
- Ground ginger – ¼ teaspoon, optional, adds a subtle spicy note.
- Pinch of salt – brings out the natural sweetness of the fruit and caramel.
Note: This recipe serves 4, perfect for a small dessert or snack portion. If you enjoy soups as well, the Chicken Queso Soup Recipe is another comforting dish to try alongside desserts.
Variations
If you want to experiment or adjust for dietary preferences, here are a few ideas:
- Dairy-free: Swap butter for coconut oil or plant-based butter.
- Sugar-free: Use stevia, monk fruit, or a sugar-free syrup instead of brown sugar.
- Flavor boost: Add a dash of vanilla extract, nutmeg, or pumpkin spice for extra warmth.
- Fruit swap: Nectarines, plums, or apples can be cooked similarly for variety.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
Equipment You Need
- Large skillet – to caramelize peaches evenly.
- Sharp knife – for cleanly halving and pitting peaches.
- Spatula or tongs – to flip peaches gently without breaking them.
- Measuring spoons – for accurate sugar, cinnamon, and butter amounts.
How to Make Fried Peaches with Sugar and Cinnamon
Step 1: Prepare the Peaches
Cut the peaches in half vertically and remove the pits. Make sure they are ripe and juicy to get the best caramelization. I like to gently pat them dry before cooking to avoid excess moisture.
Step 2: Melt the Butter
Heat a large skillet over medium heat and add the butter. Let it melt slowly so it combines well with the sugar and spices later. The aroma at this stage always makes me hungry!
Step 3: Add Sugar and Spices
Once the butter is melted, stir in brown sugar, cinnamon, ground ginger, and a pinch of salt. Mix until smooth and fragrant, creating a buttery, spiced caramel sauce.
Step 4: Cook the Peaches
Place the peach halves cut-side down in the skillet. Cook for 5-7 minutes until golden brown. I like to occasionally brush the top with some of the sugar-cinnamon butter for extra flavor.
Step 5: Flip and Finish
Carefully turn the peaches over with tongs and cook for another 2-3 minutes. The peaches should be tender yet hold their shape, with a beautiful caramel glaze coating them.
Step 6: Serve
Remove peaches from the skillet and serve immediately. You can drizzle extra buttery caramel from the pan over the top for a glossy finish.
Additional Tips for Making this Recipe Better
From my experience, these tips make the recipe shine:
- I always choose the ripest peaches I can find; underripe peaches don’t caramelize well.
- For extra flavor, I sometimes sprinkle a bit of sea salt on top before serving—it balances the sweetness perfectly.
- Don’t slice peaches too thin; they can fall apart while cooking.
- Cook on medium heat; high heat can burn the sugar before the peaches soften.
- I like to prepare the sugar-cinnamon mixture first to have it ready while the butter melts.
How to Serve Fried Peaches with Sugar and Cinnamon
This dessert is incredibly versatile. I love serving it hot with a scoop of vanilla ice cream for a decadent treat. Drizzle some caramel sauce or honey on top and sprinkle with roasted nuts like pecans or almonds for crunch. You can also serve it over pancakes, oatmeal, Greek yogurt, or even as a topping for cakes. Presentation tip: use a small black or white plate to make the golden caramel color pop.
Nutritional Information
Here’s a quick look at the nutritional value per serving:
- Calories: ~180 per peach half (depending on toppings)
- Protein: 1g
- Carbohydrates: 25g
- Fat: 8g
These numbers make it a light, sweet snack or a dessert without feeling too heavy.
Make Ahead and Storage
Storage
If you have leftovers, store fried peaches in an airtight container in the fridge for up to 4 days. They keep well but are best enjoyed fresh.
Freezing
I don’t recommend freezing fried peaches; they can become mushy after thawing.
Reheating
To reheat, microwave for 30-60 seconds or warm in a skillet with a bit of butter. Flip to heat both sides evenly and restore the caramel glaze.
Why You’ll Love This Recipe
Here’s why fried peaches with sugar and cinnamon are a must-try:
- Quick and easy – ready in just 15 minutes, perfect for last-minute dessert cravings.
- Versatile – enjoy them with ice cream, pancakes, yogurt, or oatmeal.
- Customizable – you can swap sweeteners, spices, or fruits to suit your taste.
- Irresistibly flavorful – the combination of caramelized sugar, cinnamon, and juicy peaches is pure magic.
- Seasonal favorite – a fantastic way to make the most of fresh summer peaches.
With their sweet, warm, and slightly spiced flavor, these fried peaches are a treat you can whip up any day. I always keep this recipe in my summer dessert rotation because it’s simple, satisfying, and incredibly comforting.
Fried Peaches with Sugar and Cinnamon Recipe
Ingredients
Method
- Cut the peaches in half vertically and remove the pits. Make sure they are ripe and juicy to get the best caramelization. I like to gently pat them dry before cooking to avoid excess moisture.
- Heat a large skillet over medium heat and add the butter. Let it melt slowly so it combines well with the sugar and spices later. The aroma at this stage always makes me hungry!
- Once the butter is melted, stir in brown sugar, cinnamon, ground ginger, and a pinch of salt. Mix until smooth and fragrant, creating a buttery, spiced caramel sauce.
- Place the peach halves cut-side down in the skillet. Cook for 5-7 minutes until golden brown. I like to occasionally brush the top with some of the sugar-cinnamon butter for extra flavor.
- Carefully turn the peaches over with tongs and cook for another 2-3 minutes. The peaches should be tender yet hold their shape, with a beautiful caramel glaze coating them.
- Remove peaches from the skillet and serve immediately. You can drizzle extra buttery caramel from the pan over the top for a glossy finish.
Notes
- I always choose the ripest peaches I can find; underripe peaches don’t caramelize well.
- For extra flavor, I sometimes sprinkle a bit of sea salt on top before serving—it balances the sweetness perfectly.
- Don’t slice peaches too thin; they can fall apart while cooking.
- Cook on medium heat; high heat can burn the sugar before the peaches soften.
- I like to prepare the sugar-cinnamon mixture first to have it ready while the butter melts.