Pan-Seared Peaches: A Quick Summer Treat

Pan-seared peaches are a quick, easy, and delicious dessert. They can be served with ice cream or yogurt, or tossed into a salad. The best peaches for pan-searing are ripe, round or oval-shaped freestone peaches. This is because they are easier to separate into halves and the pit is easier to remove. The process of pan-searing peaches is simple and only requires a few ingredients. First, the peaches are sliced and tossed in a medium bowl with the remaining ingredients. Then, they are added to a hot pan and cooked for a few minutes on each side until they are golden brown. The entire process only takes about 10-20 minutes.

Choosing the right peaches

First, consider the type of peach: Freestone, Clingstone, or Semi-Freestone. Freestone peaches have a pit that separates easily from the flesh and offer a classic peach taste with a hint of sourness. Clingstone peaches, on the other hand, have pits that cling to the flesh and are softer, sweeter, and juicier. Semi-Freestone peaches are a hybrid, combining the sweetness of Clingstone with the convenience of Freestone.

Next, decide on the colour of the flesh. White-fleshed peaches are sweeter and more delicate, while yellow-fleshed peaches are more common and have a brighter, slightly more acidic flavour.

When selecting peaches, look for those with vibrant colour. Ripe peaches come in shades of golden yellow, red, and blush pink. Avoid peaches with excessive green colour, as they are not fully ripe. Also, inspect the skin for any bruising, dents, or wrinkles, which may indicate overripeness.

A good peach should feel firm yet have a slight give when gently pressed. Avoid peaches that are too hard, as they may have been picked too early, and steer clear of overly soft or mushy peaches, as they may be past their prime.

Lastly, a ripe peach should have a sweet, fragrant aroma. If the peach lacks a scent, it may not be fully ripe yet.

By following these tips, you'll be able to choose the right peaches for your pan-seared peach creation.

Preparing the peaches

Firstly, select fresh, ripe peaches that are slightly soft but still firm to the touch. Freestone peaches are ideal, as they are easier to pit than clingstone varieties. The number of peaches you need will depend on your recipe and serving size, but as a guide, you may want to allow for one or two peaches per person.

Wash the peaches under running water to remove any dirt or residue. Then, using a paring knife, carefully cut the peaches in half along the natural seam, following the line of the peach's indentation. Gently twist the halves in opposite directions to separate them and reveal the pit. Use a spoon or your thumb to pop out the pit, being careful not to damage the flesh of the peach.

Once pitted, you can choose to peel the peaches if you prefer. To do this, use a paring knife to cut or scrape the skin off each half. Alternatively, you can blanch the peaches by submerging them in hot water for 30-60 seconds, then immediately placing them in an ice bath to cool down. The skins should then slip off easily.

After pitting and peeling, cut the peaches into your desired size and shape. You can slice them into wedges, quarters, or even leave them as halves, depending on your recipe and presentation preferences. If you are not using the peaches immediately, you can place them in a bowl of cold water with a squeeze of lemon juice to prevent browning.

Before cooking, you may want to toss the peaches with a small amount of cinnamon and a pinch of salt to enhance their natural sweetness. You can also add a drizzle of maple syrup or honey to taste.

Now your peaches are ready for pan-searing! Heat some butter or oil in a skillet or frying pan over medium-high heat. Place the peaches in the pan, cut-side down, and sear for 3-5 minutes, or until golden brown. If using a grill pan, you may need to adjust the heat to medium-low to prevent the peaches from drying out or burning.

Once the peaches are slightly softened and caramelized, they are ready to be served! Pan-seared peaches are a versatile dish that can be enjoyed as a sweet or savoury treat. They can be served as a dessert with ice cream, yogurt, or on their own, or even tossed into a salad for a unique flavour combination.

Preparing the pan

To prepare the pan for pan-searing peaches, you will need a large skillet or frying pan. A cast-iron skillet is recommended for best results. Place your pan on the stovetop and turn the heat to medium-high.

Add your choice of butter or oil to the pan. For a vegan or dairy-free option, coconut oil is a good alternative to butter. Heat the fat in the pan until it is melted and hot, but be careful not to let it burn. If using butter, you may need to turn down the heat to medium to prevent burning.

Once your fat is hot, your pan is ready for the peaches. If you are using a grill pan, you may want to smear a little butter on the pan before heating, to give the peaches some extra gloss and moisture.

Cooking the peaches

Now that you have your ingredients ready, it's time to cook the peaches! Here is a step-by-step guide:

• Slice the peaches: Depending on their size and your preference, cut the peaches into halves, wedges, or slices. If you want smaller, bite-sized pieces, you can quarter the peaches and then slice each quarter into thirds, resulting in 12 slices per peach. Removing the pits is crucial for this step.
• Prepare the pan and peaches: Place your chosen oil or butter in a cast-iron skillet or frying pan and turn the heat to medium-high. Meanwhile, in a medium bowl, combine the peaches with any additional ingredients like cinnamon, sugar, lemon juice, or salt. Toss or stir the mixture until the peaches are evenly coated.
• Cook the peaches: Add the coated peaches to the hot pan, ensuring they are spread out in a single layer. If using butter, make sure it melts and forms a mild simmer; reduce the heat if it starts to boil aggressively. Cook the peaches for 5-7 minutes on one side, then flip them over and cook for another 5 minutes. You may need to work in batches depending on the size of your pan.
• Check for doneness: Keep an eye on the peaches as they cook, and adjust the cooking time as needed. The peaches should be slightly softened but not mushy. You can check their tenderness with a fork or spoon. If you prefer them softer, you can always cook them for an additional minute or two.
• Deglaze the pan (optional): If you're making a pan sauce or want to incorporate the fond (the browned bits on the pan), deglaze the pan by adding a splash of water, beer, wine, or chicken stock. Scrape up the fond and dissolve it into the liquid to create a flavorful sauce.
• Serve: Pan-seared peaches are best served warm or hot. You can serve them as a sweet dessert with ice cream, yogurt, or whipped cream, or get creative and add them to salads or savoury dishes. Enjoy your delicious, caramelized peaches!

Serving suggestions

Pan-seared peaches are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to elevate your dish:

• With ice cream: One of the most popular ways to serve pan-seared peaches is with a scoop of ice cream. The hot, caramelized peaches contrast deliciously with the cold, creamy ice cream. Vanilla ice cream is a classic choice, but feel free to experiment with other flavours that complement the sweetness of the peaches, such as butter pecan, salted caramel, or even a boozy bourbon ice cream.
• With yogurt: For a healthier option, serve the peaches with a dollop of Greek yogurt. The tanginess of the yogurt will balance the sweetness of the peaches. You can even sprinkle on some granola or chopped nuts for added crunch and flavour.
• With pancakes or waffles: These peaches make a delicious topping for breakfast dishes like pancakes or waffles. The warm, juicy peaches will elevate your breakfast to a decadent treat. Add a dollop of whipped cream or a drizzle of maple syrup for an extra indulgent touch.
• With cake: Another sweet option is to serve the peaches with a slice of cake. Try pairing them with a simple pound cake or sponge cake, or go for something more indulgent like a butter cake or chocolate cake. The contrast of textures and temperatures will make for a delightful dessert.
• With savoury dishes: While pan-seared peaches are commonly served as a dessert, they can also add a unique touch to savoury dishes. Try serving them alongside grilled or pan-seared meats like pork chops or steak. The sweetness of the peaches can help balance the richness of the meat. For example, they can be served with a pan-seared flank steak and dandelion greens for a unique flavour combination. Alternatively, they can be incorporated into a savoury salad, adding a burst of sweetness to complement salty or bitter ingredients.

Frequently asked questions