Peach Recipe

Wash and halve

Rinse the peaches under cool running water. Pat dry with a towel. Using a sharp paring or chef’s knife, slice each peach in half lengthwise around the pit, then twist halves to separate.

Remove pit

If the peach is freestone, remove the pit with your fingers. If clingstone, use a small spoon or paring knife to scoop out the pit carefully.

Brush with lemon and sugar

Place the peach halves in a bowl or on a tray cut-side up. Drizzle the 1 tablespoon lemon juice evenly over the cut surfaces to prevent browning. Sprinkle the 2 tablespoons granulated sugar evenly across the cut sides to enhance caramelization and sweeten.

Heat the pan

Place a heavy skillet (cast-iron or stainless steel) over medium-high heat. Add a very light brush of neutral oil (not in ingredients list; about 1/2 teaspoon if needed) or dry-pan if surface is well-seasoned. Let the pan get hot until it shimmers (about 1–2 minutes).

Sear peaches

Add the peach halves cut-side down in a single layer. Let them cook undisturbed for 2–4 minutes until well-browned and caramelized. If they begin to smoke or brown too fast, reduce heat to medium. Flip and cook skin-side down for an additional 30–60 seconds to warm through.

Finish and rest

Transfer peaches to a plate cut-side up. Spoon any pan juices over the peaches. If using honey or maple syrup, drizzle 1–2 teaspoons over each peach half now. Garnish with fresh mint leaves if desired. Serve warm or at room temperature.

Make simple vanilla syrup

In a small saucepan combine 1 cup water and 1 tablespoon sugar. Warm over medium heat, stirring until sugar dissolves. Remove from heat and stir in 1 teaspoon vanilla extract. Let cool slightly.

Macerate peaches (alternative serving)

Place halved peaches cut-side up in a shallow dish. Spoon warm or cooled vanilla syrup over the peaches to coat. Let rest at room temperature for 15–30 minutes to allow peaches to soften and absorb syrup before serving. Optionally chill for 30 minutes for a cold dessert.