1. Begin by gently washing and drying the peaches. Cut them in half and remove the pits, leaving the skins on for extra flavor and texture.
2. In a large skillet, melt the butter over medium heat. Add the brown sugar, stirring until it dissolves and begins to caramelize—this should take about 2-3 minutes.
3. Add the vanilla extract, cinnamon, and a pinch of sea salt to the skillet, stirring to combine.
4. Carefully place the peach halves, cut side down, into the skillet. Cook for 5-7 minutes, allowing the peaches to soften and absorb the caramel sauce.
5. If you’re feeling adventurous, add a splash of brandy or bourbon, letting it simmer for a minute to burn off the alcohol.
6. Flip the peaches and cook for an additional 2-3 minutes, ensuring they’re coated in the luscious sauce.
7. Remove from heat and let them cool slightly before serving.

As you cook, remember that a little patience goes a long way. Letting the peaches caramelize fully will reward you with a richer, more intense flavor.