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Fresh Peaches with Salted Caramel

Once you get your caramel sauce-making technique down, you can make a larger batch of the sauce and store it covered in your fridge for up to a month. It tastes great on ice cream topped with fresh fruit. In this simple recipe, I add it to bowls of chopped peaches, with a bit of fresh mint.
I’ve seen a number of recipes online where folks are using cast iron pans to make caramel sauce. For some reason, I had trouble when using a cast iron to make caramel, and had more success when using a clean, small stainless steel sauce pot.
The following recipe serves 4 people.

Ingredients

  • ½ cup white granulated sugar
  • ¼ cup warm water
  • 3 Tbsp heavy cream
  • 1 Tbsp salted butter
  • A tiny pinch (less than ¼ tsp of Kosher salt)
  • 4 peaches (cut into bite-sized chunks)
  • 4 mint leaves (very finely sliced)

Instructions 

  • Combine the white granulated sugar and warm water in a small sauce pot, and stir to mix.
  • Turn on the heat to medium, and do not touch the pot while the mixture increases in temperature and begins to bubble.
  • Cook the sugar and water until the water has evaporated, and the sugar turns a deep golden-brown color.
  • Remove the sugar from the heat, and quickly stir in the heavy cream, along with the salted butter.
  • Add more heavy cream if you want a thinner consistency.
  • Add a very small pinch of Kosher salt, and stir to mix.
  • Divide the bite-sized chunks of peaches into bowls, and drizzle some of the caramel sauce on top.
  • Add some finely-sliced mint leaves, and serve.
  • Save any extra caramel sauce in a small glass jar with a lid, and cool down in the refrigerator.

Notes

You can make the caramel sauce in advance. Before you are getting ready to serve, gently warm the caramel sauce up in a glass jar by placing it in some hot water and stir the caramel around until it reaches a smooth consistency.