Pan Seared Peaches
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- 4-6 peaches
- 3 tbsp of butter, one reserved
- ½ cup water + 3/4 cup water
- ¼ cup sugar
- 1 tsp vanilla extract
- ¾ cup brown sugar
- heavy pinch cinnamon, plus more to taste
Wash and half your peaches, removing the pits. Add 2 tbsp butter to a deep pan on high heat. When your butter is melted, put your peaches face down in the pan and let them cook for 3-4 minutes. Flip your peaches and CAREFULLY add your water to the pan. Turn your eye to medium-high and add your white sugar and vanilla and cover. Let your peaches simmer for about 5-8 minutes, or until they are very tender. Set your peaches to the side. While your pan is still hot, add your water and stir until most of the sticky liquid is incorporated. Add your extra butter, brown sugar, and cinnamon and stir until the brown sugar is dissolved. Let this stay uncovered, stirring often, until your mixture is thick enough to use as a sauce for your peaches. Serve with ice cream, spooning any extra sauce over your peaches and ice cream. Sprinkle a little cinnamon over the top for garnish.
If you don't want to wait for the sauce to thicken, mix 1 tbsp corn starch and 1 tbsp water in a small bowl until corn starch is dissolved. Add this to your sauce and simmer while stirring constantly and it should thicken almost instantly.