PreviousContentsNext

Apricot Caramel Sauce

1

cup

sugar

2

tablespoons

butter

3/4

cup

heavy cream

2

tablespoons

fresh squeezed lemon juice

1 1/2

pounds , (about 16) fresh apricots, pitted and quartered

1

Put sugar in large dry skillet over medium heat, and wait for caramel to start forming, about 10 minutes. When the sugar is half melted, stir to help solid sugar melt. When sugar is mostly melted, pour in half the cream. While it bubbles furiously, stir with a long-handled spoon to encourage the caramel and cream to merge. After about 5 minutes, add the rest of the cream, and butter and lemon juice.

2

Keep stirring to combine ingredients, until mostly uniform, about 5 minutes.

3

Add the quartered apricots, stirring gently to submerge fruit in caramel. Apricot juice will continue to loosen the caramel as the fruit approaches tenderness, about 10 minutes.

4

Remove from heat while fruit retains some firmness, as the hot caramel will continue to cook the apricots and you don't want them disintegrating.

5

Let cool slightly. Spoon over vanilla ice cream or other worthy dancing partner.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (15.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

1625.47

Calories From Fat (48%)

784.5

% Daily Value

Total Fat 89.21g

137%

Saturated Fat 55.71g

279%

Cholesterol 305.61mg

102%

Sodium 74.31mg

3%

Potassium 298.12mg

9%

Total Carbohydrates 213.64g

71%

Fiber 0.86g

3%

Sugar 210.98g

 

Protein 4.36g

9%