Fried Peaches with Sugar and Cinnamon Recipe

Ben Carraoli

Fried Peaches with Sugar and Cinnamon Recipe

I recently tried making fried peaches with sugar and cinnamon, 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.

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Prep Time 5

Cook Time 10

Servings: 4

Ingredients Method Notes

Ingredients

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.

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.