Mrs. Clay’s Brown-Butter Cinnamon Peaches
Warm peaches, nutty brown butter, brown sugar and cinnamon come together in just a few minutes for one of those desserts that tastes far more special than the effort it takes to make it.
I originally made these peaches as the simple dessert at the end of our Roasted Pepper Parmesan Rigatoni dinner. After a meal that already required a little time in the kitchen, I wanted dessert to feel wonderful without turning into another project.
This was exactly that.
The peaches soften just enough while the brown sugar and browned butter form a warm, buttery syrup around them. Spoon everything over vanilla ice cream and you have a dessert that feels almost ridiculously good for something so simple.
And although ice cream may be my first choice, I can easily see these peaches making another appearance over pound cake, waffles, pancakes, cheesecake or even French toast.
Originally served as part of Mrs. Clay’s:
Roasted Pepper Parmesan Rigatoni Dinner
with Lemon-Parmesan Salad & Brown-Butter Peaches
Brown-Butter Cinnamon Peaches
Yield: About 6 servings
Ingredients
- 4 to 5 ripe peaches
- 4 tablespoons butter
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- Tiny pinch kosher salt
- 1 teaspoon vanilla extract
- Vanilla or vanilla bean ice cream, for serving
- Toasted pecans, optional
Instructions
1. Prepare the Peaches
Wash the peaches and slice them into wedges.
There is no need to peel them unless you particularly prefer peeled peaches.
Set aside.
2. Brown the Butter
Place the butter in a skillet over medium heat.
Allow it to melt completely.
Continue cooking, stirring or swirling the pan occasionally, as the butter begins to foam.
Watch closely.
The milk solids on the bottom of the pan will gradually change from pale to golden brown, and the butter will begin to smell wonderfully nutty.
As soon as it reaches a deep golden color, move on to the peaches. Brown butter can go from perfect to burned surprisingly quickly.
3. Cook the Peaches
Add the sliced peaches to the browned butter.
Cook for approximately 2 minutes, gently stirring or turning them so they become coated in the butter.
Add the brown sugar, cinnamon and a tiny pinch of salt.
Continue cooking for another 2 to 4 minutes, until the peaches are warm and slightly tender but still hold their shape.
The brown sugar and butter should create a glossy syrup around the peaches.
4. Add the Vanilla
Remove the skillet from the heat.
Stir in the vanilla extract.
Taste one of the peaches—strictly for quality-control purposes, of course.
5. Serve
Scoop vanilla or vanilla bean ice cream into bowls.
Spoon the warm peaches over the ice cream, making sure each serving gets plenty of the brown-butter cinnamon syrup from the skillet.
Sprinkle with toasted pecans if desired.
Serve immediately.
A Couple of Helpful Kitchen Things
Sharing the meals we make and the things that work in my kitchen is one of my favorite parts of Mrs. Clay. If you happen to need one of the items I’ve mentioned below, please consider using my link. It never costs you anything extra, but I may earn a small commission, and those little bits truly help me keep this little corner of the internet going. I’m so grateful you’re here.
Tramontina Tri-Ply Clad Stainless Steel Fry Pan — You certainly don’t need a special pan to make brown butter, but a light-colored stainless-steel skillet makes it much easier to watch the milk solids change from golden to perfectly browned. If you’re looking for one, this tri-ply Tramontina is a nice option without jumping into the price range of some of the premium cookware brands.
Zeroll Original Ice Cream Scoop — If you’re in the market for a good ice cream scoop, this simple little Zeroll has been a favorite in ice cream shops for years. The handle uses the warmth of your hand to help the scoop glide through hard ice cream, which sounds like a small thing until you’re wrestling with a carton straight from the freezer. Just remember that this one needs to be hand washed.
