Fruit Caramel Recipes

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FRUIT CARAMEL



Fruit Caramel image

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

1 cup granulated sugar
4 ounces fresh or frozen fruit, peeled if necessary, such as bananas, peaches or berries, chopped into 1/4-inch pieces (3/4 cup)
1/2 teaspoon kosher salt (Diamond Crystal)
1/4 cup heavy cream

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-DIPPED FRUIT



Caramel-Dipped Fruit image

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

2 dozen pieces assorted fresh fruit, such as figs, kumquats, clementine segments, or grapes, washed and dried
Caramel Coating

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.

OVEN-ROASTED FRUIT WITH CARAMEL SAUCE



Oven-Roasted Fruit with Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 18

1 1/2 pounds mixed dried fruit (peaches, pears, prunes, apples, figs, and/or apricots)
1/2 cup raisins
2 cups dry white wine
1 teaspoon minced fresh ginger
10 cloves
4 star anise
1 cinnamon stick
1 cup walnut halves, hazelnuts, or pine nuts
3 tablespoons unsalted butter, melted
Caramel sauce, recipe follows
1 cup packed light brown sugar
3/4 cup granulated sugar
1 cup cold water
1/4 cup corn syrup
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
1 3/4 cups heavy cream
2 tablespoons unsalted butter

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



Caramel-Dipped Fruit image

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

1/2 cup water
2 1/4 cups granulated sugar
2/3 cup light corn syrup
Fresh fruit

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



Passion Fruit Caramel Sauce image

Categories     Sauce     Fruit Juice     Fruit     Dessert     Quick & Easy     Winter     Passion Fruit     Boil     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 5

2 cups sugar
1/2 cup water
2 teaspoons light corn syrup
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 1/3 cups frozen concentrated passion fruit juice cocktail, thawed (part of 12-ounce container)

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.)

CREAMY CARAMEL FRUIT DIP



Creamy Caramel Fruit Dip image

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

2 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1/2 cup caramel ice cream topping
Assorted fresh fruit

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 AND CARAMEL BRIE



Fruit and Caramel Brie image

"I'm a stay-at-home mother with two boys and I enjoy cooking-especially appetizers," shares Tracy Schuhmacher from Penfield, New York. "It must run in the family because my mom served appetizers and desserts exclusively for several Christmas Eve celebrations. Brie is one of my favorite cheeses and this sweet-savory recipe is party-special but especially easy to throw together."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1 round (8 ounces) Brie cheese, rind removed
1/3 cup caramel ice cream topping
1/4 cup dried cranberries
1/4 cup chopped dried apples
1/4 cup chopped walnuts
1 loaf (1 pound) French bread baguette, sliced and toasted

Steps:

  • Place Brie in a microwave-safe bowl. In a small bowl, combine the caramel topping, cranberries, apples and walnuts. Spread over Brie. Microwave, uncovered, on high for 60-90 seconds or until cheese is heated through and slightly melted. Serve with toasted baguette slices.

Nutrition Facts : Calories 412 calories, Fat 16g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 568mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 12g protein.

FRUIT WITH CARAMEL SAUCE



Fruit with Caramel Sauce image

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

1 medium nectarine or peach, cut into wedges
1 kiwi fruit, peeled, sliced
1 cup fresh strawberries, halved
1 cup fresh blueberries
2/3 cup caramel ice cream topping
1/4 teaspoon rum extract

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

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