Ingredients:

  • 4 large ripe peaches, sliced into 1/2-inch wedges (approx. 900g)
  • 1 tbsp unsalted butter (14g)
  • 1 pinch sea salt (0.5g)
  • 3 tbsp light brown sugar, packed (35g)
  • 1 tsp ground cinnamon (2g)
  • 1 tsp fresh lemon juice (5ml)
  • 1/2 tsp pure vanilla extract (2.5ml)

Instructions:

  1. Slice the peaches into uniform wedges to ensure they cook evenly. In a small bowl, whisk together the brown sugar, cinnamon, and salt until no clumps remain.
  2. Melt the butter over medium-high heat in a 12-inch non-stick or cast-iron skillet until it begins to shimmer. Place the peach slices in the pan in a single layer and sear undisturbed for 2–3 minutes until the edges turn golden brown.
  3. Sprinkle the cinnamon-sugar mixture evenly over the peaches. Toss gently with a spatula to coat and cook for another 2–4 minutes, stirring occasionally, until the sugar melts into a bubbling, mahogany-colored syrup.
  4. Remove the pan from the heat. Stir in the lemon juice and vanilla extract to deglaze the pan and incorporate the browned bits into the glaze.