These caramelized peaches are a simple yet elegant summertime treat. Ripe peaches are baked until soft and golden, then finished with homemade caramel sauce and a scoop of vanilla ice cream.
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There’s nothing quite like fresh, juicy peaches when they’re in season. Although I love to make my Italian fresh peach crumb cake, peach cookies, or even a peaches upside-down cake, this caramelized peaches recipe is one of the easiest ways to showcase their natural sweetness.Â
Instead of fussing over a hot skillet, you simply bake the peaches until they’re tender and golden, with edges that start to caramelize beautifully. A drizzle of homemade caramel sauce on top adds a rich, buttery flavor that pairs perfectly with a scoop of creamy vanilla ice cream.
Why You’ll Love This Recipe
- Baked caramelized peaches is an easy, hands-off way to transform ripe summer peaches into an elegant fruit dessert without standing over the stove.
- A drizzle of rich homemade caramel sauce and a scoop of ice cream make every bite of these candied peaches extra special.
Ingredient Notes
- Fresh peaches: Use ripe, in-season peaches for the best flavor and texture. Freestone varieties work well because the pits are easier to remove, but any yellow or white flesh peaches are fine.
- Granulated sugar: Sprinkled over the peaches before baking to help them caramelize.
- Homemade caramel sauce: A simple mixture of sugar, water, cream, butter, and vanilla extract comes together into a rich, buttery sauce you’ll drizzle over the warm peaches.
- Vanilla ice cream: Caramelized peaches and ice cream are the perfect combination, with a cool, creamy contrast to the warm, sweet peaches.
How to Make Caramelized Peaches
Lightly butter four small ramekins. Wash the peaches, slice them in half, and remove the pits. Place each half cut side up in the ramekins and sprinkle a little sugar on top. Bake until the peaches are tender and the edges are just starting to caramelize.
While the peaches bake, make the caramel sauce. Combine sugar and water in a saucepan and cook over medium heat without stirring until it turns a lovely amber color.
Remove from the heat, carefully stir in the vanilla, then slowly whisk in the cream. Finish by stirring in the butter until the sauce is smooth and combined.
Take the peaches out of the oven and drizzle some of the warm caramel sauce over the top. Add a scoop of vanilla ice cream to each ramekin, then finish with a little more caramel sauce. Serve right away while everything is warm and melty.
tips and variations
- Bake them in ramekins or a small baking dish.Individual ramekins make serving easy and pretty, but you can also arrange the peach halves in a small baking dish if you prefer.
- Choose ripe, in-season peaches. They should be slightly soft when you press them gently. If your peaches are very firm, you may need to bake them a little longer so they soften nicely.
- Add warm spices. For extra flavor, sprinkle a little ground cinnamon or nutmeg over the peaches before baking.
- Try other stone fruits. This recipe also works beautifully with nectarines or halved apricots, just adjust the baking time as needed, since smaller fruit will cook faster.
- Caramel sauce:Â You can also swap in brown sugar for a deeper flavor, or add a splash of bourbon for a grown-up twist.
Serving Suggestions
Switch up the serving style, instead of vanilla ice cream, add peach ice cream and whipped cream.
You can also spoon the warm peaches over pound cake, crepes, or waffles, layer them with yogurt or my simple peach and white chocolate mousse or top them with a handful of toasted nuts or a crumble for added crunch.
More Peach Recipes
When you are looking for a delicious and quick dessert recipe, I hope you try these Caramelized Peaches. Enjoy!
- 2 large peaches
- 2 tablespoons granulated sugar
FOR THE CARAMEL
- 2 tablespoons water
- ½ cup granulated sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 3 tablespoons cream (whole, heavy or whipping cream, with at least 30% fat content)
EXTRAS
- 4 scoops vanilla ice cream
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Pre-heat oven to 350F/180C. Lightly butter 4 ramekin or small baking cups.
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Wash the peaches and cut in half, remove the pits, place half a peach cut side up in each ramekin. Sprinkle evenly with the sugar. Bake for approximately 20-25 minutes.
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Meanwhile in a large pot add the water and sugar, do not stir, boil on medium heat until it turns an amber colour. Remove from the heat, stir in the vanilla, then slowly drizzle in the cream, whisking to combine, then stir in the butter, whisk until thick and combined well. Let cool to warm.
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Remove the peaches from the oven, drizzle with half the caramel sauce on the peaches, top each with a scoop of vanilla ice cream and drizzle with the remaining caramel sauce before serving. Enjoy!
How to store leftover caramelized peaches.
Let the peaches cool completely, then cover and refrigerate for up to 2 days. Rewarm gently before serving.
Can I freeze the peaches?
Yes, but freeze them before adding the caramel sauce. Let them cool, then store in an airtight container for up to 2 months. Thaw and warm before serving with fresh sauce.
Calories: 359kcal | Carbohydrates: 56g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 90mg | Potassium: 252mg | Fiber: 2g | Sugar: 53g | Vitamin A: 816IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 0.4mg | Phosphorus: 96mg
FAQs
I don’t recommend it. Canned or frozen peaches will turn mushy when baked and won’t caramelize properly. Fresh, ripe peaches work best.
You can, but smaller pieces will soften faster. Just watch the baking time and adjust as needed.
No, you don’t need to peel them. The skins soften as they bake, but you can peel them if you prefer.
Let the peaches cool completely, then cover and refrigerate for up to 2 days. Rewarm gently before serving.
Yes, but freeze them before adding the caramel sauce. Let them cool, then store in an airtight container for up to 2 months. Thaw and warm before serving with fresh sauce.
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