FRUIT CARAMEL
One way to extend the life of fresh fruits is to incorporate them into caramel sauces. Any caramel sauce base can be enlivened by ripe or slightly overripe fruit, such as bananas, strawberries and stone fruit. This fruit caramel sauce is an excellent way to add a deeper sweetness and a hint of the season to your favorite desserts.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 15m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
- Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
- Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.
CARAMEL FOR APPLES
Awesome caramel for dipping apples, bananas etc. Great for topping on ice cream too.
Provided by SPLACE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit; caramel should cling to a spoon and drip slowly. Let apples set on waxed paper or parchment.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 47.1 g, Cholesterol 74.7 mg, Fat 22.3 g, Protein 0.9 g, SaturatedFat 14 g, Sodium 280.3 mg, Sugar 32.4 g
OVEN-ROASTED FRUIT WITH CARAMEL SAUCE
Steps:
- Place the dried fruit and raisins in a heatproof bowl and cover with boiling water. Allow to stand for 30 minutes, or until the fruit has plumped. Drain off all the soaking liquid, reserving 1 cup.
- Place the fruit and the reserved soaking liquid in a large saucepan. Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil. Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft. Remove from the heat and drain well, discarding the spices.
- Meanwhile, preheat the oven to 450 degrees F.
- Lightly butter a baking sheet. Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit. Brush the tops with the melted butter. Roast for 10 minutes, or until the fruit is just beginning to color. Serve in individual bowls, drizzled with caramel sauce.
- Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil. Boil for 12 minutes, or until the syrup is a rich caramel color, brushing down the sides of the pan with a wet pastry brush from time to time to dissolve any sugar crystals that form.
- Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer. Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick. Whisk in the butter and serve hot.
CARAMEL-DIPPED FRUIT
This is a very easy treat to make. You can use any kind of fruit. I like to make my fruit skewers with fruit combinations that are colorful and tasty. Be creative!
Provided by Food Network
Time 1h5m
Yield 1 pound dipped fruit
Number Of Ingredients 4
Steps:
- Place the water, sugar, and corn syrup in a 2-quart heavy-bottomed saucepan over medium-high heat. The corn syrup will make the cooked sugar harder and crunchier; it will also help prevent the cooked sugar from melting as quickly when it reacts to the humidity in the air. Insert a candy thermometer and cook the sugar mixture to 311 degrees F (155 degrees C), what is known as the hard crack stage. Stir the sugar slowly as it cooks to ensure that it cooks evenly. If you do not stir it, the mixture will develop hot spots and the sugar will cook faster in those spots. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks, or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean.
- Remove the cooked sugar from the heat and pour it into a medium-size heatproof glass bowl. The glass bowl will hold the temperature and stop the cooking process. It will also allow you to reheat the sugar in the microwave if necessary. If you leave he sugar in the saucepan, the sugar will continue to cook and turn dark brown. Occasionally stir the hot sugar to keep it from darkening due to the residual heat. Stirring also helps to keep its temperature even. I put a towel under the bowl to keep it from tipping and to protect my hands from the heat of the glass.
- Peel, core or pit, and halve the fruit as necessary. Use a sharp knife to slice the fruit into small pieces. (This is not necessary for berries or grapes.) Arrange the fruit on toothpicks or small skewers in any combination you like. Leave enough room at one end of the toothpick or skewer so you will be able to hold it as you dip it in the hot sugar. Dip each toothpick in the hot sugar, coating the fruits completely. Wipe the toothpick against the rim of the bowl to remove any excess sugar and place on a sheet of parchment paper. Repeat until all of the fruit has been dipped. The fruit skewers should release easily from the parchment paper as soon as they cool. You can arrange them on a plate or use your imagination to make a fruit skewer centerpiece.
PASSION FRUIT CARAMEL SAUCE
Categories Sauce Fruit Juice Fruit Dessert Quick & Easy Winter Passion Fruit Boil Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup turns medium amber color, swirling pan occasionally, about 8 minutes. Remove pan from heat. Whisk in butter, then passion fruit concentrate (mixture will bubble up). Simmer over medium-low heat until color deepens to rich brown and caramel thickens enough to coat spoon thickly, stirring occasionally, about 12 minutes. Transfer sauce to bowl. (Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.)
FRUIT AND CARAMEL BRIE
Make and share this Fruit and Caramel Brie recipe from Food.com.
Provided by Sydney Mike
Categories < 15 Mins
Time 4m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In small bowl, combine caramel topping, cranberries, apples & walnuts.
- Place Brie in microwable bowl, & spread the caramel mixture over the Brie.
- Microwave, uncovered, on high for 60-90 seconds, or until cheese is heated through & slightly melted.
- Serve with toasted baguette slices.
Nutrition Facts : Calories 336.3, Fat 12.2, SaturatedFat 5.6, Cholesterol 28.5, Sodium 618.2, Carbohydrate 45, Fiber 2.7, Sugar 2, Protein 12.3
CREAMY CARAMEL FRUIT DIP
This creamy, melt-in-your-mouth dip, served with assorted fruits, makes a refreshing accompaniment to a holiday cheese tray. -Trish Gehlhar, Ypsilanti, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 36 servings (3 cups dip).
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and brown sugar until smooth. Beat in caramel topping until blended. Serve with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 56 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
FRUIT WITH CARAMEL SAUCE
Dessert ready in just 10 minutes! Enjoy the goodness of fruits with caramel sauce - a delightful treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Arrange fruit on 6 individual dessert plates or in 6 dishes.
- In small saucepan, combine ice cream topping and rum extract; heat over medium heat until warm, stirring occasionally. Drizzle 1 heaping tablespoon topping mixture over each serving of fruit.
Nutrition Facts : Calories 140, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 25 g
CARAMEL FRUIT DIP
I got this from a store recipe card. I can't wait to try it. It is made with ice cream topping, honey and cream cheese-Yum. I would like to try it with light cream cheese too.
Provided by Margie99
Categories Dessert
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl beat the cream cheese until smooth. Add the remaining ingredients and mix until they are incorperated. Serve with fruit, Keep leftovers stored, covered in the fridge.
Nutrition Facts : Calories 181.2, Fat 9.8, SaturatedFat 5.5, Cholesterol 31.4, Sodium 163.1, Carbohydrate 23.5, Fiber 0.2, Sugar 9.6, Protein 2
CARAMEL-DIPPED FRUIT
Try dipping your favorite fruits -- we like figs, kumquats, clementine segments, or grapes -- in this crunchy and sweet caramel coating for a show-stopping arrangement.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Place several pieces of newspaper or parchment paper on the floor under the working area - the edge of a counter or tabletop works well - to catch any excess caramel as it drips off the fruit. Have ready 24 two-inch pieces of masking tape and 24 six-inch wooden skewers.
- Insert each skewer perpendicularly into the bottoms of the fruit without going through the other side. Set the fruit aside.
- Dip the fruit into the caramel coating, and coat completely. Place the skewers on the edge of the counter or tabletop with the fruit stems pointed toward the floor. Using the masking tape, secure skewers. If coating segmented fruit, rest sections on an oiled wire rack set over a baking sheet. Let caramel drip onto the floor, forming tails; let the caramel set completely.
- Using scissors, cut the tails to the desired lengths; let cool completely. Just before serving, remove the skewers.
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STONE FRUIT CARAMEL RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (9)Author Sarah JampelServings 1
- Coarsely chop half of fruit and place in a blender along with any juices that have accumulated on cutting board. Chop remaining fruit into ½"–1" pieces (no need to chop if using cherries); set aside.
- Add 2 Tbsp. vinegar to fruit in blender. Purée until mostly smooth. Taste and add up to 1 Tbsp. more vinegar to brighten if needed. You should have ½–¾ cup, depending on the juiciness of your fruit.
- Pour sugar in an even layer in a medium heavy saucepan set over medium heat and cook, undisturbed, until most of the sugar is melted. Stir melted sugar gently into unmelted sugar until all of the sugar is melted. Continue to cook, without stirring, until caramel is amber in color, 7–10 minutes total. Remove from heat and immediately pour in fruit purée, stirring constantly with a heatproof rubber spatula. Don’t be alarmed if mixture seizes. Set back over medium heat; cook, stirring, until smooth, about 2 minutes.
- Add reserved chopped fruit, increase heat to medium-high, and cook, stirring, until caramel is bubbling and thickened slightly and fruit is warmed through, 2–5 minutes, depending on fruit. Remove from heat and stir in butter, vanilla bean paste, almond extract (if using), and ¼ tsp. salt. Taste and season with more salt if needed. Let cool slightly before serving. Do ahead: Fruit caramel can be made 3 weeks ahead. Let cool. Transfer to an airtight container; cover and chill.
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Estimated Reading Time 2 mins
- Put the sugar and salt in a dry skillet over medium-high heat; do not stir. Cook for about 3 minutes, until the...
- Remove the pan from the heat, add the fruit, and, using a fork, toss to coat evenly in the caramel. The fruit...
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