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Passion Fruit Caramel

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Servings 2 cups

Ingredients
  

  • 1 cup Sugar
  • ¼ cup Water
  • 6 oz Passion fruit pulp {or puree/juice)
  • 2 oz Heavy cream
  • ¼ tsp Salt
  • 1 oz Butter (2 tbsp)
  • ¼ tsp Vanilla extract

Instructions
 

  • In a medium heavy bottomed saucepan, cook the sugar and water until it comes to a boil.
  • Brush down the sides of the pan with a wet pastry brush to wash away any sugar crystals. Cook without stirring until sugar begins to take on color.
  • Gently swirl the pan and continue to cook until sugar is deep amber.
  • Pour the juice/pulp and the cream. Be careful, the whole thing will bubble up.
  • Turn the heat down and stir to melt any sugar that may have seized up.
  • Add the salt and the butter.
  • Bring up to a very light boi/simmer and cook stirring occasionally for 8-10 minutes.
  • Strain into a bowl and stir in the vanilla extract
  • The caramel will be fairly thin but will thicken upon cooling.
  • Reheat to serve or serve cold after stirring well from the fridge.

Notes

Recipe adapted from onlinepastrychef Blood orange caramel sauce.
Keyword caramel, passion fruit