Simple Skillet Peaches (WFMW)

When I have fruit that’s starting to get a bit over-ripe, I will often make a skillet sauce or topping. I find that it will last a week or so in the fridge (I wouldn’t recommend trying to can or preserve it), and is delicious on its own or as a topping for ice cream, pancakes, pound cake, and just about anything else you can think of. So, when I had a few peaches leftover from my peach picking excursion that were looking like they had seen better days, I knew exactly what I wanted to do with them.

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For this week’s Works for Me Wednesday post, I could think of nothing better than to share this simple recipe (really, it couldn’t be much easier).  With just a few quality ingredients, you get a lot of great flavor without a whole lot of effort.  You can use almost any fruit you have on hand, even frozen fruit. The possibilities are limitless!

Simple Skillet Peaches

  • 6 cups peaches, peeled and cut into bite-sized pieces
  • 1/2 cup raw sugar
  • 1 tablespoon vanilla bean paste

Combine the peaches, raw sugar, and vanilla bean paste in a large skillet over medium heat.  Bring the mixture to a boil, and then reduce to a simmer.  Continue to cook until the peaches are soft and the mixture has thickened (about 20 – 25 minutes). Serve warm or store in the refrigerator for about a week.

14 Responses to Simple Skillet Peaches (WFMW)

  1. Somehow I’ve never thought to use up extra fruit this way…I can totally use the cooked fruit for ice cream toppings, fillings, etc. – what a great idea!

  2. Awesome! What a wonderful way to use fruit that would get thrown away… love it! I will definitely keep this in mind next time I’ve got overripe fruit. =) I’m visiting from Works for Me Wednesday! Happy Wednesday! =)

  3. Mmmmm, this has inspired me to transform my sad little peach into a layer for a parfait tomorrow morning with homemade granola and some honey greek yogurt.
    thankyou :]