Caramelized Peaches With Rum and Cream
Updated July 2, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 4tablespoons dark muscovado sugar, divided
- 4firm, just-ripe peaches, cut into 6 wedges each
- ¼cup plus 1 teaspoon dark rum, divided
- ⅔cup plain Greek yogurt
- ½cup mascarpone
- 2teaspoons sesame seeds, lightly toasted, lightly ground in a pestle and mortar
- Flaked sea salt
Nutritional analysis per serving (4 servings)
356 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 7 grams protein; 619 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the butter and 3 tablespoons sugar to a large skillet (or shallow casserole dish) over medium-high heat, stirring occasionally. Once melted, add the peaches, flesh side down, and cook for 10 minutes, turning the peaches halfway through, until both sides of the peaches are golden brown.
- Step 2
Add the ¼ cup rum and 1 tablespoon water and cook for 2 minutes, carefully swirling the peaches around the pan, until the caramel coats the peaches. Remove from the heat and leave to cool slightly for 5 minutes.
- Step 3
Mix the yogurt and mascarpone in a medium bowl.
- Step 4
Mix the remaining 1 teaspoon of rum and remaining 1 tablespoon of sugar in a small bowl.
- Step 5
To serve, dollop the yogurt mixture into the pan with the peaches, and sprinkle with the sugar mixture, the sesame seeds and a pinch of salt.
Private Notes
Comments
Let’s say I don’t live in a metropolitan area and am not keen on giving Amazon $10 for 4 Tbs of muscovado sugar. Any recommendations on substitutes?
@Gonzaga Fan You could use dark brown sugar, perhaps with a bit of molasses mixed in.
If you can’t get dark muscovado sugar, consider dark brown sugar plus a very small amount of molasses as the best substitute for dark muscovado sugar (1 part molasses to 16 parts dark brown sugar). For this recipe I would make a batch with 1 teaspoon molasses & 5 tablespoons plus a teaspoon (16 teaspoons) of dark brown sugar. You’ll have a little leftover for your coffee or tea in the morning. Plain dark brown sugar will do in a pinch, if you can’t get molasses
Do we think apples would good here, too, when peaches aren’t in season?
I’m dying to make this, and it’s surprisingly hard to find peaches in late fall. Might it work with pears?
I used very good farmer's market peaches, dark brown sugar, 8 yr old rum, and was surprised it was meh. It also requests ingredients I don't usually have on hand (marscarpone, Greek yogurt), so I won't make this again. I've had much tastier results simply roasting fruit with brown sugar and a little lemon juice.