Caramelized peaches with fresh rosemary simmered in orange juice and honey—an easy, elegant summer snack or dessert.
I’ve been enjoying fruit-forward recipes lately, and grilled or caramelized stone fruits are one of my favorite ways to celebrate peak summer produce. This recipe for caramelized peaches with fresh rosemary is simple, fast, and full of bright, floral flavor from the orange and herb. It pairs honey’s natural sweetness with a touch of olive oil for browning and a hint of savory depth from rosemary. The result is a gorgeous platter that’s perfect for a light dessert, a brunch topping, or a refined snack on warm evenings.
This version trims the oil to keep the peaches from tasting greasy while retaining all the caramelized flavor. If you don’t have rosemary, thyme works well, or you can mix both herbs for a more layered herbal note. Leftover peaches and herbs also make a lovely addition to sangria, salads, or yogurt bowls—so don’t be afraid to experiment.
Caramelized Peaches with Fresh Rosemary
Simple caramelized peach halves simmered in orange juice and honey with snipped fresh rosemary—ready in 15 minutes.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4
Ingredients
- 2 Tbsp olive oil
- 1/4 cup raw honey
- 4 ripe medium peaches, halved and pitted
- 2 Tbsp fresh orange juice
- 2 tsp fresh rosemary, snipped
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and heat until shimmering. Stir in the honey so it begins to melt into the oil.
- Place the peach halves cut-side down in the hot oil and honey mixture. Reduce heat to medium and cook for about 5 minutes, gently moving the peaches occasionally so they don’t stick. The cut sides should brown and the flesh will begin to soften.
- Lower the heat to low. Add the fresh orange juice and snipped rosemary, tilting or gently swirling the skillet to distribute the liquid and herb evenly.
- Carefully turn the peaches over and cook for an additional 5 minutes, allowing the juices and honey to glaze the fruit.
- To serve, spoon the rosemary-honey glaze over the peaches. They’re lovely warm or at room temperature and can be topped with fat-free whipped cream, yogurt, or a scoop of vanilla ice cream if desired.
Serving Suggestions and Variations
Serve these caramelized peaches warm over vanilla ice cream, Greek yogurt, or mascarpone for a more indulgent dessert. For a lighter option, pair them with plain or flavored yogurt and a sprinkle of toasted almonds or granola for crunch. Swap rosemary for thyme for a softer herbal flavor, or add a splash of bourbon or dark rum to the pan during the final minute of cooking for a boozy glaze.
Storage
Store leftover peaches in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy chilled—both ways are delicious.
Nutrition
Serving: 2 peach halves | Calories: 195 kcal | Carbohydrates: 32 g | Protein: 2.1 g | Fat: 6.5 g | Fiber: 3 g
Nutrition information is an approximation and should be used as a general guide.
Like this recipe? Leave a comment below and tell us how you served your peaches or what variation you tried!