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.
OVEN-ROASTED FRUIT
Steps:
- Preheat the oven to 450 degrees F.
- Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
- Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
- Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.
BAKED PEARS WITH CARAMEL SAUCE
Harvest time grows nearer and this is the perfect recipe for using up those pears that are ripening on the trees. This is NOT a low fat dessert but can certainly be made lighter by using less sugar and fat free sour cream.
Provided by Julie Branham
Categories Fruit Desserts
Time 50m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts. Sprinkle sugar over melted butter, then place pears, cut side down, on top. ( Alternately, you may peel and core whole pears.) Bake until tender, about 30 minutes. Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
- 2. Top each pear with a generous spoonful of sour cream, caramel sauce from the pan and toasted pecans.
CARAMEL SAUCE
This classic sauce uses only three ingredients. Drizzle around chocolate puddings or over your favourite ice cream
Provided by Gordon Ramsay
Time 12m
Number Of Ingredients 6
Steps:
- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
Nutrition Facts : Calories 206 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Sodium 0.09 milligram of sodium
ROASTED STONE FRUITS WITH VANILLA
This compote is delicious served warm with ice cream, or cold for breakfast with yogurt
Provided by Barney Desmazery
Categories Breakfast, Dessert, Dinner, Snack
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
- Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 270 calories, Carbohydrate 68 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
ROASTED FRUIT
Roasting peaches, plums, and nectarines releases their juices and creates a nice sauce for this herb-scented dessert. You could also add apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit. In a 9-by-13-inch roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.
- Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.
- Serve fruit warm with a dollop of mascarpone cheese.
Nutrition Facts : Calories 15 g, Fat 6 g, Fiber 2 g, Protein 1 g
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ROASTED NECTARINES WITH CARAMEL SAUCE - STUDIO DELICIOUS
From studiodelicious.com
Estimated Reading Time 7 mins
- Preheat Oven to 375, and prep the inside of a large glass baking dish by smearing it with the butter to prevent sticking.
- Place 12 of the nectarine halves in the prepared dish, cut side down in one layer, then place on the middle rack of the oven. Roast until soft but still firm, about 20 minutes.
- Chop the remaining nectarines into small (2") pieces, then place them in a non-stick skillet and cook over medium-low heat breaking them up as you stir with a wooden spoon. Cook until very soft, between 8-10 minutes. Transfer to a blender or food processor, add the salt, and puree until completely smooth.
- In a non-stick saucepan on medium-high heat, add the sugar and let it melt while stirring occassionally with a wooden spoon until it becomes bubbly and a golden caramel color, about 3-4 minutes. Add the cream, lemon juice and the nectarine puree, stirring with a wooden spoon. At this point, the caramel will harden and steam very quickly, and will be quite lumpy. Don't worry! Continue to cook on medium heat until the lumps smooth out, about 2-3 minutes, stirring to make sure the mixture doesn't burn, then cover and set aside to keep warm. To serve, place a generous teaspoon of the caramel sauce onto the bottom of a bowl or plate, then top with two nectarine halves.Add a scoop of ice cream or whipped cream, and top with more caramel sauce plus fresh mint springs for garnish.
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