Fruit Caramel

Name: Fruit Caramel
Total time: 15 min
Ingredients: 1 cup granulated sugar; 4 ounces fresh or frozen fruit, peeled if necessary, such as bananas, peaches or berries, chopped into 1/4-inch pieces (3/4 cup); 1/2 teaspoon kosher salt (Diamond Crystal); 1/4 cup heavy cream

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Total: 15 minutes

Servings: 1

Author : Yewande Komolafe

fruit heavy cream sugar

Ingredients

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1 cup granulated sugar4 ounces fresh or frozen fruit, peeled if necessary, such as bananas, peaches or berries, chopped into 1/4-inch pieces (3/4 cup)1/2 teaspoon kosher salt (Diamond Crystal)1/4 cup heavy cream

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Instructions

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Step 1

Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.

Step 2

Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.

Step 3

Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.