Start by washing the ripe peaches thoroughly under cool water. Carefully cut each peach in half and remove the pit, ensuring to keep the halves intact. Set the peaches aside.

In a large skillet, place 2 tablespoons of unsalted butter over medium heat. Allow the butter to melt, watching for it to become bubbly and slightly frothy, which should take about 2 minutes.

Once the butter has melted, stir in 2 tablespoons of brown sugar, ½ teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and a pinch of salt. Continue to stir gently for about 1 minute.

Carefully place the peach halves cut-side down into the skillet, ensuring they sit snugly in the bubbling caramel. Let them cook for 5 to 7 minutes, until they develop a golden caramel color.

Using tongs, gently flip the peaches over to cook the other side, allowing them to warm through for an additional 2 to 3 minutes.

Remove the peaches from the skillet and place them on a serving dish, drizzling any remaining caramel sauce from the pan over the top.