I wasn’t sure whether to call this a ‘recipe’ at all because it’s so easy and so quick. But I decided, we could all use more no-bake ways to use up fruit, especially stone fruit that I wind up having way too many of every summer. And so I grabbed a bunch of peaches, pan-seared them in a caramel sauce that was more delicious than I could have expected, topped them with a dollop of mascarone and ta da! Best no-fuss summer dessert ever.
After the success of these figs, I knew balsamic vinegar was going to be seen more in my kitchen. I tossed it in the pan with a little butter and honey for the most flavourful sauce in the world. The peach juices seep in as the fruit softens and it’s sort like a sticky caramel that tastes like a jam. I mean. Yum.
The whole thing takes 10 minutes to put together, and tastes like a million bucks. Whipped cream, ice cream or a (leftover) dollop of mascarpone are grrrreat. Or just as is! The peaches will keep in the refrigerator too for a fairly respectable snack.
It’s the little caramelised bits stuck to the pan that are of course the most delicious so don’t forget to scrape it all up! I used a steel pan and didn’t have any issues with the peaches refusing to come off the surface or anything, but go with non-stick if you prefer.
Don’t skip the butter unless you really really really don’t trust me. Or go with vegan butter if you’re dairy free. It adds a little something to the sauce and I think you’ll be missing out on something pretty great without it! Let me know how you like it 🙂
- 2 tbsps butter, salted or unsalted
- 2 tbsps honey
- 1 tbsp balsamic vinegar
- 5 peaches, halved and pitted
- To serve, whipped mascarpone or cream
- In a pan on low heat, melt the butter and then add the honey. Stir to combine.
- Add the vinegar, stir and let the sauce simmer for a minute.
- Place the peaches (cut-side down) on the sauce and increase the heat to medium. Move the peaches around occasionally to prevent sticking, but let them cook undisturbed for the most part till they begin to caramelise and darken a little.
- Let the sauce bubble and thicken for about a minute, then turn off the heat. If serving immediately, place the with cream or mascarpone on the side. Otherwise, let the fruit cool for 15 minutes, then dollop on top and serve.
- The peaches taste and look best on day one but they will keep in the refrigerator for a couple of days. Happy eating!
*You can skip the balsamic vinegar if you prefer, the flavour will be a little less complex but still delicious!
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