Sweet ’n’ Spicy Peaches with Toasted Pecans

by Chef

Serves: Serves 4-6Prep Time: 10 minutesCook Time: 15 minutes


For the peaches:

  • 6 tablespoons unsalted butter
  • 1 cup sugar
  • 4-6 ripe Chilton County peaches cut in half, pit removed
  • 1 serrano pepper, finely minced (optional)
  • 3/4 cup Praline Liqueur
  • 1 cup pecan halves
  • 1/4 cup fresh mint leaves
  • Juice and zest of 1 lemon
  • Dollop of unsweetened whipped cream (optional)


For the pecans: Preheat the oven to 350°F. Place the pecans on a baking pan and bake 8 to 10 minutes or until nicely toasted.
For the peaches: Place a large cast iron skillet over a medium-high heat. Add butter, lemon juice and half the sugar evenly over the pan. When sugar begins to melt, arrange the peaches skin-side down and cook until the bottoms of the peaches begin to brown, about 5 minutes. Sprinkle the minced serrano pepper over the peaches. Remove pan from flame and add the Praline Liqueur. Return pan to the fire, being careful of any flames, add the remaining sugar and continue caramelizing for 1 more minute.


Turn the peaches over to brown the cut surface, about 1 minute. Transfer the peaches to a platter. Garnish with mint leaves, toasted pecans and lemon zest. Add a dollop of unsweetened whipped cream (optional).