This quick, uncomplicated skillet dessert makes the most of fresh peaches.
Source: Martha Stewart Living, July 2010
1/2 cup sugar
1/2 teaspoon coarse salt
1/8 teaspoon ground cinnamon
6 ripe peaches (about 2 1/2 pounds), halved, pitted, peeled, and cut into 2-inch-thick wedges
1/3 cup brandy or Cognac
4 tablespoons unsalted butter
1/3 cup heavy cream
Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.
Serving idea: Serve peaches with crepes and whipped cream, or with pork chops.