Peach Caramel Sauce turns peaches into one delicious, sweet sauce with a hint of cinnamon and sea salt.
Living in my new apartment is definitely the opposite of my last place. For starters, I didn’t have neighbors right next door. The houses were stretched out and took a few minutes’ to walk over. Although my landlord lived in the apartment above me, she wasn’t there all the time, leaving me completely quiet and alone. She also owned Scottish highland cows in the field next to us. Now I’m in an apartment complex full of neighbors. Luckily it’s a quiet building, one of my biggest worries when signing the lease. Which also means I can hear my neighbors opening their door, and it’s loud enough that it literally sounds like they are opening my door! I will never, ever get used to that. Especially when I just get out of the shower and hear their door open. Wait, is that their door or mine?! I’m telling you, that’s the scariest sound ever.
Anyway, I wonder if they can hear me when I’m using my blender because I made this Peach Caramel Sauce three times before finally getting it right. Three batches of making peach puree. They probably think I’m into some big smoothie craze or something. Peach Caramel Sauce totally counts as a drink, right? I mean look at it. It’s in a jar. It’s liquid-y when warm. It’s fruit. That almost classifies it as a peach smoothie, no?
I got the idea for this Peach Caramel Sauce when I stumbled upon this strawberry caramel sauce recipe. Immediately I thought about making it with peaches as they would make an excellent pairing with the caramel. And indeed I was right.
Instead of following her recipe, I took my trusted Homemade Caramel Sauce recipe and made a few adjustments. She mentioned using peach puree instead of cream, so I reduced the cream. Then I added cinnamon and sea salt to amp up the flavors. I’m telling you – this won’t even make it as a sauce for your desserts because you’ll eat it with a spoon right there.
If you do have more willpower than me, try spooning some peach caramel sauce on top of peach ice cream, peach cobbler, peach dumplings, or peach cheesecake to double up on the peach flavor. Or add some peachiness to vanilla ice cream or caramel hot chocolate. You won’t be disappointed!
Peach Caramel Sauce
Yield: 1
Ingredients
- 1 cup peaches, peeled and chopped (learn how to peel peaches)
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, softened and cut into tablespoons
- 2 tablespoons heavy whipping cream, room temperature
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
Instructions
- Have all of the ingredients ready to go because the process will go by quickly. Clear a path to the sink in case you need cold water.
- In a blender, puree the peaches.
- Place the sugar in the bottom of a heavy, deep saucepan and heat over medium heat. As the sugar melts, start whisking. As soon as all of the sugar is a light amber color, remove from the heat and carefully add the butter and whisk until melted (the sugar should look lighter than you would like because it will keep cooking. If you wait until the right shade of amber, it will burn once it is finished).
- Carefully and slowly add the cream and peaches. Whisk to incorporate*. Whisk in the cinnamon and sea salt. Let cool in the pan for a few minutes then transfer to a heat-proof container. Cool to room temperature before storing in the refrigerator for up to two weeks. Warm before serving.
Notes
*If your caramel seizes (clumps) up when adding the cream, put it back over low heat and carefully whisk until smooth again. If needed, strain the sauce before cooling to remove any small clumps.
Source: Inspired by Simple Bites
—-
Want more recipes like this?
Homemade Caramel Sauce
[email protected] & Trinkets says
I have SO MANY peaches left from the peach festival. I’m totally going to have to make this. Pinning!
Norma says
This sounds delicious! Can’t wait to try it!
cheryl illinois says
Another hit! Sounds wonderful! Will try it but not until I have guests so that I don’t eat it all.
Erin @ The Spiffy Cookie says
I’m pretty sure I would want to eat this straight up with a spoon!
Shawn @ IWYD says
What?! I didn’t even know this was possible. Mind = Blown. I am seriously loving all things peach right now.
Sarah says
Here’s hoping peaches are still cheap at the farmer’s market this week! Can’t wait to give this a go.
JeriO says
Okay, you must have read my mind! I have been looking for a recipe like this for the past week! I just canned some brandied peaches and although they are delicious on ice cream, sponge cake, and crisp, they turned a little brown in the process and aren’t very pretty! I’m thinking this would be an awesome way to use my peaches this year! Do you know how this sauce would freeze? I’d love to share it when the weather gets cold and we NEED a little reminder of summer! Excited to try all your recipes-they look YUMMY!! Thanks!
Carla Cardello says
Good question! I haven’t frozen caramel sauce on its own before but have frozen caramel sauce inside of things (like ice cream, for example). Not sure how the peaches will affect it, but based on some reading, you can freeze regular caramel sauce in a non-glass container (because glass might crack).
Stacy says
Peaches and caramel sound like a much better combination that caramel and strawberries, especially with a little salt added into the mix. I am guessing the neighbors won’t mind your blender noises when they start to figure out that you are the one with the cookies and cakes and peach caramel sauce. They may even figure out of to get your door open. :) Just kidding. That would be creepy.