Fresh peaches, tossed in lemon juice and skillet cooked in a buttery, brown sugar sauce with cinnamon, vanilla and a bit of whisky or bourbon, if you like. Shown here with my Grandma Mac's Perfect Pound Cake.
Skillet Peaches
Southern peach season - typically mid-May through mid-August - is in full force... and I have barely eaten any fresh peaches!
I don't cook with them much, mostly preferring to take them as a fruit snack really, and the past few years, I've been ordering peaches from around the south that we don't get here.
Somehow, I missed it this year, and last year even. Although you can still find some peaches around town, mostly from California. No doubt they're fine peaches too, but you can't match a local peach, and by local I mean the south in general - Georgia, Alabama and South Carolina, of course.
Time flies!
Life is kinda like that when you cross over the age of 50 y'all. It seems that time begins to accelerate at that point. Days turn into weeks that turn into months and something you thought happened a few days ago, ends up to actually have happened several months ago. Those months turn into years fast! It seems my first grandchild was born not long ago, but he's a teen now. Geez, where has the time gone and why is it in such a hurry?
These skillet peaches are reminiscent of our skillet apples in that they're good as a side, say with chicken or pork chops, over pancakes and waffles, or even spooned over ice cream.
I've served these up with my Grandma Mac's pound cake and some ice cream, and for this version, I've thrown in a bit of Maker's Mark to make them even more tasty! Yes, you can simply omit that if you prefer - just add a little apple juice or water.
Here's how to make them.
Toss fresh peaches with lemon juice and set aside. You can also substitute frozen, thawed peaches and omit the lemon juice unless you want the added flavor. Melt butter in skillet and add brown sugar, cinnamon, salt and vanilla, bring to a boil. Blend in bourbon, add peaches, cook, stirring regularly until peaches are well glazed. Spoon over pound cake, add a scoop of ice cream or a dab of whipped cream on the side and drizzle pan juices on top.
Best tool EVER for peeling soft skin fruits, like peaches and tomatoes!
For more of my favorite recipes with peaches, check out my collection on Pinterest!
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