The lovely Elisabeth Bailey, author of A Taste of the Maritimes: Local, Seasonal Recipes the Whole Year Round, kindly submitted this blog post. You may remember Elisabeth from our summer 2011 cooking series and a summer 2012 post on rhubarb syrup. Today she’s sharing her recipe for Salted Caramel Fruit Sauce.
Put this sauce on ice cream or pound cake. Mix it with sparkling water to make your own soda pop, or with rum for a rootin’ tootin’ fall cocktail. You can also process the syrup one step further by lightly boiling it over medium heat until the volume is reduced by about half. Voila… salted caramel apple pear jelly!
Yield: About 4 pints
7 pounds apples, pears, or a mixture, roughly chopped, uncored and unpeeled*
¼ cup lemon juice
¼ cup apple cider or water
2 teaspoons salt
2 ½ cups light brown sugar**
1 tablespoon vanilla or 1 split vanilla bean
Combine all ingredients in a stockpot over low heat. Cover and all to cook, stirring occasionally, until fruit is broken down, 4-6 hours. Alternatively cook on low in a crockpot for 20-24 hours.
Once fruit has completely broken down, allow to sit until mixture is cool enough to handle. Strain through a mesh produce bag or cheesecloth.
Serve hot or cold. Will keep up to 8 days in the refrigerator or 6 months in the freezer.
*I used about 2 1/3 pound each of Orange Cox Pippin apples, Honeycrisp apples, and Flemish Beauty peas, a combination I’ve come to prefer over the years—but all varietals have their advantages, so feel free to use whatever you have on hand or experiment with your favourites.
**Although I list 2 ½ cups sugar in the recipe, you should be prepared to adjust this to taste and possibly drastically, as there is a wide range of sweetness among varietals and harvests of fall fruits. Keep in mind that pears are quite a bit sweeter than apples, so if you’re making an all-pear sauce, start with 1 ½ cups and adjust upwards as desired.