Skip the oven with these saucy skillet peaches and maple pecans

Two things I strive for in the thick of summer: Always have a supply of perfectly ripe peaches, and never turn on my oven. Peaches are one of the season’s purest joys — a quenching snack at the beach; summery sunshine over breakfast cottage cheese or yogurt; sweet juiciness in a savory salad; and a star of numerous desserts. This recipe treats peak-season peaches to an alluring pie-filling vibe and a sweet, crunchy topping without infringing on my temporary oven-free lifestyle.

To make the candied pecan topping, warm the nuts in a skillet with maple syrup, cinnamon and a touch of salt until they are toasted and glossy with the thickened, caramelized syrup. They become irresistibly crunchy as they cool, and make a wonderful addition to salads and cheese boards, so you might want to double the batch.

For the peaches, toss the sliced fruit with a little maple syrup, lemon juice, vanilla, cinnamon and salt. (You don’t need to peel the peaches first — I personally enjoy the texture of the skins in this dish — but feel free to blanch them first and then peel them, if you prefer.) Simmer the seasoned peaches with a touch of butter, in the same skillet used for the nuts, until the fruit yields to the heat, becomes soft and silky, and releases its juices to create a lovely sauce.

The peaches, along with their sauce, are topped with the candied pecans and are delicious simply served together. But if you add a dollop of vanilla ice cream or whipped cream, the dessert becomes sublime. Light and healthful, easily made in one pan without heating up the kitchen, and featuring stellar seasonal fruit, it’s a low-effort treat that gets to the very heart of summer.

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Skillet Peaches With Maple Pecans

1 cup (100 grams) raw pecan halves

5 tablespoons maple syrup, divided

⅛ teaspoon plus 1 small pinch fine salt, divided

⅛ teaspoon plus 1 pinch ground cinnamon, divided

1½ pounds (680 grams) ripe peaches, halved, pitted and cut into ½-inch-thick slices

1 tablespoon fresh lemon juice (from ½ lemon)

½ teaspoon vanilla extract

2 tablespoons unsalted butter

Whipped cream or vanilla ice cream, for serving (optional)

In a medium-to-large (10- to 12-inch) skillet over medium heat, combine the pecans, 2 tablespoons of the maple syrup, and a small pinch each of the salt and cinnamon. Cook, stirring frequently, until the syrup becomes sticky and caramelized and the nuts are a shade darker, about 5 minutes. Transfer the pecan mixture to a cutting board, let cool completely and chop. (The nuts will crisp as they cool.) Reserve the pan to cook the peaches; there’s no need to wash it.

In a medium bowl, toss the peaches with the remaining 3 tablespoons of maple syrup, the lemon juice, vanilla and the remaining ⅛ teaspoon each of salt and cinnamon.

Return the skillet to medium heat, add the butter and let it melt. Add the peach mixture and cook, stirring occasionally, until the fruit softens but still retains its shape and a slightly syrupy sauce forms, about 5 minutes. Remove from the heat and let cool for 5 to 10 minutes. Divide among small bowls, top with the candied pecans and whipped cream or ice cream, if desired, and serve.

6 servings (makes about 3 cups peaches)

Storage: Refrigerate the peach mixture for up to 4 days; gently rewarm over low heat. Refrigerate the maple pecans in a lidded container for up to 2 weeks.

Substitutions: For maple syrup, use honey or agave. Vegan? Use nondairy butter. For pecans, use walnuts, sliced almonds or pumpkin seeds (pepitas). For cinnamon, use cardamom. For fresh peaches, use frozen peaches, or fresh or frozen nectarines.

Nutrition | Per serving (½ cup peaches and generous 2 tablespoons maple pecans): 235 calories, 25g carbohydrates, 10mg cholesterol, 16g fat, 4g fiber, 3g protein, 3g saturated fat, 73mg sodium, 20g sugar

— From cookbook author and registered dietitian nutritionist Ellie Krieger