Fruit Caramel
Updated July 12, 2021
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup granulated sugar
- 4ounces fresh or frozen fruit, peeled if necessary, such as bananas, peaches or berries, chopped into ¼-inch pieces (¾ cup)
- ½teaspoon kosher salt (Diamond Crystal)
- ¼cup heavy cream
Nutritional analysis per serving (6 servings)
231 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 1 gram protein; 161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Absolutely loved this. The tiny chunks of sugar actually made for a nice crunch. Would be great as a filling for a layer cake. The possibilities are endless. We had it with yogurt and waffles.
I tried this using banana. I am resisting the urge to eat it with a spoon. I definitely had some struggles with getting things to melt correctly…lots of crystals as it melted, and then clumps of hard sugar when I added the mashed banana. I let it sit on medium low and the crystals melted back down. Then, when time to add the cream, I nuked the cream for 30 seconds so that it was pretty warm, abd had no crystals. Just a smooth yummy sauce.
I used banana and berry and regretted the banana as it overwhelmed the flavor. I also found the caramelization process hard as stirring gets challenging. I'm not sure I'd try it again as it was a lot of effort, a bit of stress (due to not being familiar with caramelization) and it didn't taste good to me.
I made this today with pears, and it is delicious! Looking forward to trying other fruits as well.
I used to make this with fresh cranberries only without the cream, and served it with pumpkin cheesecake for the holidays. It’s so pretty
I tried this using banana. I am resisting the urge to eat it with a spoon. I definitely had some struggles with getting things to melt correctly…lots of crystals as it melted, and then clumps of hard sugar when I added the mashed banana. I let it sit on medium low and the crystals melted back down. Then, when time to add the cream, I nuked the cream for 30 seconds so that it was pretty warm, abd had no crystals. Just a smooth yummy sauce.
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