- 2
Ingredients
- 1 1/4 C. Sugar
- 1/4 C. Water
- 2 Large Peaches, skin and pits removed
- 1/2 C. Heavy cream
- 2 T. Butter
- 1/2 t. Coarse Salt
Preparation
Step 1
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 sugar crystals that may form.
While the sugar is cooking, place the peaches and cream in a blender. Puree until completely smooth. If your blender isn't able to make it totally smooth, strain any lumps out through a fine mesh sieve.
When the sugar turns a medium amber brown, pour in half of the peaches and cream mixture. The mixture will bubble up quite furiously, so I'd recommend wearing a pear of oven mits or gloves while doing this. When the bubbling calms down a little, add in the remaining peaches and cream, the butter, and the 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.
Will keep for several weeks.