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Fresh Peach Caramel Sauce

September 4, 2014 by Kayley 22 Comments

Peach Caramel Sauce | thekitchenmccabe.com

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?

Peach Caramel Sauce | thekitchenmccabe.com

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!

Peach Caramel Sauce | thekitchenmccabe.com

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.

Peach Caramel Sauce | thekitchenmccabe.com

 

1 1/4

Fresh Peach Caramel Sauce
 
Print
Serves: Makes about 2 C. of caramel sauce.
Ingredients
  • 1¼ C. Sugar
  • ¼ C. Water
  • 2 Large Peaches, skin and pits removed
  • ½ C. Heavy cream
  • 2 T. Butter
  • ½ t. Coarse Salt
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. The caramel will begin bubbling intensely again. Stir with a wooden spoon and allow to boil until the mixture is fully combined and smooth.
  5. Remove from heat.
  6. Store in an airtight container in the refrigerator.
  7. Will keep for several weeks.
3.2.2925

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Filed Under: Desserts, Puddings Custards and Mousse

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Comments

  1. J.S. @ Sun Diego Eats says

    September 4, 2014 at 6:11 PM

    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? 🙂

    Reply
    • Kayley says

      September 11, 2014 at 4:23 PM

      Thanks J.S.! It is definitely not as cloying as a regular caramel…much tangier =)

      Reply
  2. Emmav says

    September 4, 2014 at 6:33 PM

    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

    Reply
    • Kayley says

      September 11, 2014 at 4:22 PM

      Thank you Emma! =)

      Reply
  3. Liz @ Floating Kitchen says

    September 4, 2014 at 7:00 PM

    Oh this sounds so delicious! What a great idea! Can’t wait to try it. Pinned!

    Reply
    • Kayley says

      September 11, 2014 at 4:21 PM

      Thank you Liz!

      Reply
  4. Matt Robinson says

    September 5, 2014 at 3:50 AM

    I never would have thought of this combination but seriously love it!

    Reply
    • Kayley says

      September 11, 2014 at 4:21 PM

      Thanks Matt!

      Reply
  5. Katie G says

    September 5, 2014 at 4:19 AM

    I can’t wait to try this. It looks amazing!!

    Reply
    • Kayley says

      September 11, 2014 at 4:21 PM

      Thanks Katie!

      Reply
  6. Thea @ Baking Magique says

    September 5, 2014 at 8:11 PM

    Your photos are always so beautiful and your recipes so creative. Love your blog and I’m so happy I found it!

    Reply
    • Kayley says

      September 11, 2014 at 4:19 PM

      Thank you so much, Thea! I truly appreciate that!

      Reply
  7. Sarah @ SnixyKitchen says

    September 8, 2014 at 6:06 AM

    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.

    Reply
    • Kayley says

      September 11, 2014 at 4:18 PM

      Haha, thanks Sarah! It worked out bizarrely well 😉

      Reply
  8. Jess @ whatjessicabakednext says

    September 9, 2014 at 11:55 AM

    This peach caramel sauce looks perfect! Love the flavours, so amazing! 😀

    Reply
  9. Kathie says

    August 29, 2015 at 11:58 PM

    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 ?

    Reply
    • Kayley says

      September 1, 2015 at 6:43 PM

      I’m glad it worked out for you! Hope you liked the bread pudding!

      Reply
  10. alicia says

    November 23, 2016 at 9:19 PM

    Trying this for a topping on a peach cheesecake

    Reply
  11. Gershelda Harman says

    December 21, 2017 at 2:52 PM

    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!

    Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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