Ingredients:

  • 2 cups (300g) fresh yellow peaches, sliced into ½-inch wedges
  • 2 tbsp (28g) unsalted butter
  • 3 tbsp (38g) light brown sugar, packed
  • ¼ tsp (0.5g) ground cinnamon
  • 1 tsp (5ml) fresh lemon juice
  • 1 pint (473ml) vanilla bean ice cream

Instructions:

  1. Wash and slice the peaches into uniform wedges. Pat them dry with a paper towel to ensure they sear rather than steam.
  2. Melt the butter in a large non-stick skillet or cast iron pan over medium-high heat until it begins to foam.
  3. Stir in the brown sugar and cinnamon for 30 seconds until a bubbling syrup forms.
  4. Carefully place peach wedges in the pan in a single layer. Cook undisturbed for 2–3 minutes until deep golden brown, then flip and cook for another 2 minutes.
  5. Remove the pan from the heat and immediately stir in the lemon juice until the syrup is thick and glossy.
  6. Place two generous scoops of cold vanilla ice cream into chilled bowls and spoon the hot caramelized peaches and pan syrup directly over the top.