Need an idea for what to do with that stone fruit available at your local farmers market in the summer? Chef Harrison Porter has one for you – a stone fruit caramel sauce. We use 1 peach, 1 plum, and 1 nectarine to make this caramel sauce.
This sauce is one component of a seared peach dessert. You can find that recipe here.
Stone Fruit Caramel Sauce
Chef Harrison Porter
Total time: 45 minutes
Ingredients List
1 peach
1 plum
1 nectarine
1/2 cup water
1/2 cup sugar
Salt, to taste
1.5 tablespoon heavy cream
Juice from 1/4 of a lemon
Chef Harrison Porter
How to Make Stone Fruit Caramel Sauce
Step 1
Cut the peach in half and remove seed/pit. Repeat for the nectarine and the plum. In a blender, add the peach, plum, and nectarine halves, along with the sugar, water, and a pinch of salt. Blend to a puree. Set a fine mesh strainer over a saucepan and strain. Use a spatula to pass the mixture through the strainer to strain out any skin pieces. They will add a bitterness to the caramel.
Step 2
Bring the strained puree to a simmer over medium heat. This may take 10 to 15 minutes. You want to go nice and slow and use a silicone spatula to scrape down the sides and the bottom so that nothing sticks. Turn the heat down to low and continue to let it cook for about 45 minutes total. Stir often to prevent sticking.
Step 3
Once it starts to caramelize, turn up the heat. Add the heavy cream and stir. This helps to stabilize the caramel. When the caramel heats back up (the cold cream will cool it down, but since this is such a small amount of caramel we don’t need to work about heating up the cream before adding it), add the lemon juice, a pinch of salt, stir, and turn off the heat.
Stone Fruit Caramel Sauce
Ingredients
- 1 peach
- 1 plum
- 1 nectarine
- 1/2 cup water
- 1/2 cup sugar
- Salt, to taste
- 1.5 tablespoon heavy cream
- Juice from 1/4 of a lemon
Instructions
- Cut the peach in half and remove seed/pit. Repeat for the nectarine and the plum. In a blender, add the peach, plum, and nectarine halves, along with the sugar, water, and a pinch of salt. Blend to a puree. Set a fine mesh strainer over a saucepan and strain. Use a spatula to pass the mixture through the strainer to strain out any skin pieces. They will add a bitterness to the caramel.
- Bring the strained puree to a simmer over medium heat. This may take 10 to 15 minutes. You want to go nice and slow and use a silicone spatula to scrape down the sides and the bottom so that nothing sticks. Turn the heat down to low and continue to let it cook for about 45 minutes total. Stir often to prevent sticking.
- Once it starts to caramelize, turn up the heat. Add the heavy cream and stir. This helps to stabilize the caramel. When the caramel heats back up (the cold cream will cool it down, but since this is such a small amount of caramel we don’t need to work about heating up the cream before adding it), add the lemon juice, a pinch of salt, stir, and turn off the heat.
Notes
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