Ready for a little spin on caramel?
How about a little FRESH PEACH CARAMEL SAUCE ?
Yeah, you heard me right.
Peaches and caramel together.
In a sauce.
It’s just the way things should be, isn’t it?
Sugar is caramelized and then pureed peaches and cream are added in to make a silky smooth, slightly fruity and tangy golden brown, drizzly, lush caramel sauce.
It’s so easy to make and goes well with so many things. We had it over some browned butter waffles this morning.
Stay tuned for Monday’s post…this sauce plays a starring role in a perfect September dessert!
I really want to try this sauce with other fruits as well. Maybe raspberries? Ooo! Or mangos!
REMEMBER: When making caramel sauce like this it would be wise to wear a pair of oven mitts or gloves to protect your hands from the possible spattering of hot sugar when the cooler ingredients, like cream, are added. If the pieces of caramel harden when the cream is added, keep stirring and cooking, it will melt back down after a little bit.
- 1¼ C. Sugar
- ¼ C. Water
- 2 Large Peaches, skin and pits removed
- ½ C. Heavy cream
- 2 T. Butter
- ½ t. Coarse Salt
- Place the sugar and water in a saucepan. Dissolve the sugar in the water and bring to a boil. Brush the sides of the pan down with a pastry brush dipped in water to dissolve any sugar crystals that may form.
- While the sugar is cooking, place the peaches and cream in a blender. Puree until completely smooth. If your blender isn't able to make it totally smooth, strain any lumps out through a fine mesh sieve.
- When the sugar turns a medium amber brown, pour in half of the peaches and cream mixture. The mixture will bubble up quite furiously, so I'd recommend wearing a pear of oven mits or gloves while doing this. When the bubbling calms down a little, add in the remaining peaches and cream, the butter, and the salt.
- The caramel will begin bubbling intensely again. Stir with a wooden spoon and allow to boil until the mixture is fully combined and smooth.
- Remove from heat.
- Store in an airtight container in the refrigerator.
- Will keep for several weeks.