I first found the idea of pear caramel sauce in Preserving by the Pint by Food in Jars’s Marisa McClellan, and I was intrigued – preserving fruit in a caramel sauce? A dairy-free caramel sauce, no less? I definitely needed to try it. I had the last few peaches from my Sweet Preservation box still kicking around in my kitchen, so I decided to puree them and use them up in a peach caramel sauce!
I wasn’t entirely sure whether or not peaches were a safe substitute for pears in this caramel sauce in terms of water-bath canning. I think it is probably fine, but I didn’t feel 100% confident canning a recipe that is “probably” okay, so I decided to freeze it instead. I’ll do some more testing on it next year!
Luckily, this peach caramel sauce freezes beautifully. Just leave 1/2” headspace at the top of your jars, wipe off the rims, put on the lids, and stick it in the freezer. Allow the caramel sauce to defrost in the refrigerator overnight before serving.
This fruity caramel sauce is perfect for spooning over ice cream, pancakes or waffles. Freeze the extras to enjoy all winter long!
Adapted from Preserving by the Pint .
- 1 pound peaches, peeled and pitted
- 2 teaspoons lemon juice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/2 cups granulated sugar
- 3/4 cup water
- Puree the peaches, lemon juice, nutmeg and cinnamon together in a blender or food processor until smooth.
- Stir the sugar and water together in a heavy saucepan. Bring to a simmer over medium-high heat, swirling the pan occasionally, until the sugar is a deep gold color and a candy thermometer reads 250F. This should take about 15 minutes.
- Remove the caramel from the heat and stir in the peach puree. Be careful, as it may bubble and splatter!
- Return the pan to the stovetop and heat, stirring constantly, until the caramel is 218F.
- Spoon the caramel into clean half-pint or 4 ounce jars, leaving 1/2" headspace at top. Allow to cool to room temperature before freezing. If you'd like to use any of the caramel in the next two days, place a jar in the refrigerator instead.
Make Ahead and Storage
To use your frozen caramel, defrost the jars in the refrigerator overnight.
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