1 1/4 cups sugar
1/4 cup water
2 large peaches, skin and pits removed
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon coarse salt, or less as desired
Place the sugar and water in a saucepan. Dissolve the sugar in the water and bring to a boil. Brush the sides of the pan down with a pastry brush dipped in water to dissolve any crystals that may form.
While the sugar is cooking, place the peaches and cream in a blender. Puree until completely smooth. Strain through a sieve if needed.
When the sugar turns a medium amber brown, pour in half of the peaches and cream mixture. It will bubble up furiously, so oven mitts are recommended. When the boiling calms down a little, add the remaining peaches and cream mixture, as well as the butter and salt. The caramel will begin bubbling intensely again. Stir with a wooden spoon and allow to boil until the mixture is fully combined and smooth.
Remove from heat. Store in an airtight container in the refrigerator; it will keep for several weeks.
Makes about 2 cups.
From The Kitchen McCabe blog
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