By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
173 cal · 45 min
Pan-Seared Peaches and Cinnamon
Recipe GLPRf55f2518db000a
Tender, caramelized peaches kissed with warm cinnamon and paired with creamy Greek yogurt for a simple, elegant dessert. The peaches are seared until the coconut sugar melts into a light glaze, creating a naturally sweet treat that's best served chilled.
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Ingredients
4 ripe peaches, peeled, pitted, and halved
4 teaspoons coconut sugar
1 teaspoon ground cinnamon
2 cups Greek yogurt
Directions
Heat a large saucepan over medium heat. Sprinkle the coconut sugar evenly across the bottom of the pan.
Once the sugar begins to melt and turn golden, carefully arrange the peach halves cut-side down in a single layer. Cook for about 3–4 minutes until the sugar caramelizes and the peaches develop a light golden color on the cut side.
Gently flip each peach half to cook the skin side for another 2–3 minutes, allowing the caramelized sugar to coat both sides.
Remove the pan from heat and sprinkle the ground cinnamon evenly over the warm peaches, gently tossing or stirring to distribute the spice.
Let the peaches cool to room temperature on the stovetop, then transfer them to a bowl and refrigerate until thoroughly chilled, at least 30 minutes. (This step can be completed several hours or even a day ahead.)
To serve, spoon the chilled peaches and any caramel juices into individual serving glasses. Layer the peaches with the Greek yogurt, alternating between the two, starting and ending with a yogurt layer if desired.
Comments
This is a simple, fast dessert that executes well on its own terms—pan-searing takes about ten minutes tops, not forty-five, so the stated time is padded with cooling or serving suggestions that don't bind you. Peaches are abundant in North Carolina summers, coconut sugar is standard at every major chain here including ALDI and Food Lion, and Greek yogurt is everywhere; no special trips required. The real cost driver is the peaches themselves, which will run three to five dollars for four good specimens depending on season, making the per-serving dessert cost around two dollars—reasonable for a four-person sweet. It reheats poorly, so this is a same-night dish, and it's fussy enough that you need ripe peaches at the peak of their window, which limits when you'd actually make it. In summer months it's a winner; shoulder seasons it's just okay.
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