Peach Recipe

Prepare and peel (optional)

Bring a medium pot of water to a gentle boil. Score a small X on the blossom end of each peach. Prepare an ice bath (bowl of ice + water). Blanch peaches in boiling water for 30–45 seconds until the skins begin to loosen, then transfer immediately to the ice bath. Once cooled (about 1–2 minutes), slip off the skins starting at the X. If you prefer to keep skins on, skip blanching and simply wash the peaches.

Halve and pit

Using a sharp knife, cut each peach in half along the seam and twist to separate halves. Remove the pit with the knife or a small spoon. If peaches are very ripe, you can also slice into wedges. Place the halved peaches in a bowl and toss with 1 tablespoon lemon juice to prevent browning and to brighten flavor.

Make simple glaze

In a small skillet over medium heat, combine 3 tablespoons sugar and 2 tablespoons water. Stir gently until sugar dissolves and the mixture starts to simmer. Let it simmer 1–2 minutes until slightly thickened and syrupy.

Add butter and vanilla

Remove skillet from heat and stir in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract until butter is melted and the glaze is smooth.

Coat peaches

Return skillet to low heat, add the peach halves, cut-side down, and spoon the warm glaze over them for 1–2 minutes to warm and lightly caramelize the fruit. If you prefer, cook cut-side down 2–3 minutes without stirring to get light browning, then flip and coat with glaze.

Plate two peach halves per serving (or 3–4 slices). Add a scoop of vanilla ice cream or a dollop of Greek yogurt alongside. Drizzle any remaining glaze over the peaches and ice cream. Sprinkle 2 tablespoons toasted sliced almonds and garnish with fresh mint leaves. Serve immediately while peaches are warm.