Peach Caramel Sauce
Recipe GLPRed2aa484c57b15
A velvety warm sauce combining the deep sweetness of caramel with fresh peach flavor, subtly spiced with cinnamon and balanced with a touch of sea salt. Perfect for drizzling over vanilla ice cream, yogurt, or desserts. This silky sauce takes just minutes to prepare and keeps refrigerated for up to two weeks.
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Ingredients
1 cup granulated sugar
1 cup peaches, peeled and chopped
4 tablespoons unsalted butter, softened and cut into tablespoons
2 tablespoons heavy whipping cream, room temperature
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
Directions
Prepare all ingredients and have them readily accessible near your cooking station. If using fresh peaches with skin, blanch them briefly in boiling water, then transfer to ice water before peeling. Peel, pit, and chop the peaches into small pieces. Puree the peaches in a blender until smooth. Set aside.
Pour the granulated sugar into a heavy-bottomed, deep saucepan and place over medium heat. Do not stir initially; let the sugar begin to melt around the edges. Once the outer sugar begins to liquefy, gently whisk to encourage even melting throughout.
Continue whisking as the sugar melts completely. Watch carefully for color—remove the pan from heat the moment the sugar reaches a light amber color. The mixture will continue to darken slightly from residual heat, so do not wait for a deeper shade or it may burn.
Working carefully and slowly, add the softened butter pieces to the hot caramel. Whisk continuously until the butter is fully incorporated and the mixture is smooth.
Remove the pan from heat if it is still on the burner. Pour the heavy whipping cream in slowly while whisking constantly to prevent splattering. The mixture will bubble and steam—continue whisking until fully combined.
Pour the pureed peaches into the caramel mixture while whisking gently to blend. Whisk until smooth and fully incorporated.
Add the ground cinnamon and sea salt. Whisk well to distribute the spices evenly throughout the sauce.
Allow the sauce to cool in the pan for 3–5 minutes. Transfer to a heat-proof container and let cool to room temperature. Cover and refrigerate. The sauce will keep for up to two weeks. Warm gently before serving over ice cream, desserts, or yogurt.
