Peach Caramel Sauce

Summer simmered into a Spoon

PREP: 15min || COOK: 1hr || COOL: 10min

Peach Reduction

  • 8 White Peaches (Ripe, or close to) cut in quarters

  • 1 1/2 Cups Water

Caramel Sauce

  • 1 Cup White Sugar

  • 1/3 Cup Peach Reduction (Maybe a Tbsp more)

  • 1/2 Cup Heavy Cream (Warmed)

  • 2 Tbsp Unsalted butter (Cut into 1/2in cubes)

  • 1 Tsp Kosher Salt

  • 1/2 Tsp Fish Sauce

  • Pinch Cayenne Pepper

  • 1/4 Cup Half n Half

Reducing the Peaches

  1. Place the cut peaches, water, and orange juice into a medium sauce pan under medium heat

  2. Let the pot come to a boil and then turn off the heat

  3. Using tongs and your fingers, peel off the skins of the peaches, leave the flesh of the peach in the pot

  4. Turn the heat back on and bring to a boil, reducing to a simmer for about 10-15mins, or until the mixture has thickened to coat the back of a spoon

  5. Pour the mixture through a fine mesh strainer, and set the reduction aside for the caramel sauce

Caramelize the Sugar

  1. Pour the Sugar and peach reduction into a medium sauce pan and stir to combine (make sure the sugar is spread out evenly along the base of the pan)

  2. Heat the pan under medium to medium high heat, and do not stir

  3. Allow the sugar to melt unagitated, continue to cook until the sugar starts turning a deep caramel or brown color. (about 5-8min)(you may need to twirl the pot as the peach reduction can increase the viscosity of a typical caramel)

  4. Meanwhile heat the half cup of cream in a small sauce pan to the side, don’t bring it to a boil, just get it hot (Can use the microwave too)

Make n finish the Caramel Sauce

  1. Slowly pour the warm cream into the caramel mixture. (Pour slowly, and stir quickly, the cream will make the caramel sputter and bubble, keep whisking until all the bubbles dissipate from the caramel and the mixture is smooth)

  2. When the mixture is smooth remove from the heat and add the butter, salt, fish sauce, and Cayenne Pepper

  3. Stir to incorporate and make a glossy caramel

  4. Taste for salt and add more fish sauce/salt to your liking (It will take a lot of salt!)

  5. Bring the caramel back to the heat, this time medium to medium low, add the half and half and any remaining peach reduction to the caramel, stirring to incorporate the liquid into the caramel

  6. You are looking for a fairly thin sauce (as the caramel cools it will thicken considerably (add more half and half if the caramel still seems to thick)

  7. Store in the fridge for up to a month, serve hot, serve chilled, drizzle on vanilla ice cream, or spoon it over a peach cobbler!