Wash the peaches thoroughly under cool running water, cut each in half, and remove the pit. Slice into wedges for quicker caramelization if desired.

Heat a large skillet over medium heat for about 2 minutes. Add the butter and melt until bubbles start to rise, swirling to coat the skillet.

Sprinkle the brown sugar over the bubbling butter in the skillet and let it dissolve to create a syrupy consistency.

Place the peach halves cut side down in the skillet and cook undisturbed for 3-5 minutes until golden brown.

Flip the peach halves gently and cook for another 3-5 minutes until tender and golden.

Add optional ingredients like ground cinnamon and a splash of vanilla extract; coat the peaches in caramel sauce.

Remove the skillet from heat and let the peaches cool for a minute. Serve warm, garnished with fresh mint or over vanilla ice cream.