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.
1 1/4
- 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.
This is awesome, I tend to find caramel sauce a bit cloying on its own but with peach I can imagine this would be heavenly on vanilla ice cream…or more peaches? 🙂
Thanks J.S.! It is definitely not as cloying as a regular caramel…much tangier =)
Oh wow, this sounds AMAZING! So many things you could create with this, put it on fruit or ice cream, or in cakes…I can’t wait to see your recipe on Monday!
Have a lovely day,
Emma xo
Thank you Emma! =)
Oh this sounds so delicious! What a great idea! Can’t wait to try it. Pinned!
Thank you Liz!
I never would have thought of this combination but seriously love it!
Thanks Matt!
I can’t wait to try this. It looks amazing!!
Thanks Katie!
Your photos are always so beautiful and your recipes so creative. Love your blog and I’m so happy I found it!
Thank you so much, Thea! I truly appreciate that!
Holy moly! I put caramel ON peaches all the time, but never have I ever thought to put peaches IN the caramel! Mind blown. This is magic here.
Haha, thanks Sarah! It worked out bizarrely well 😉
This peach caramel sauce looks perfect! Love the flavours, so amazing! 😀
I had never made Carmel and freaked when it hardened up. But I kept at it ? and it did get smooth. I did not see any lumps in my purée, but when the caramel was in its last “bubble up” a few peach bits appeared. At any rate, I’m looking forward to the peach bread pudding to powwow ?
I’m glad it worked out for you! Hope you liked the bread pudding!
Trying this for a topping on a peach cheesecake
Oh my! I’ve never made caramel before. I used frozen peaches so when we blended them wasn’t much peach flavor. Boy there is now! Gonna be great Christmas eve morning on waffles! Oh who am I kidding…this would be good on anything!