Caramel Pecan Sauce with Dried Plums
Serve this plum-luscious caramel sauce warm over ice cream or pound cake.
3 cups sugar
1 cup water
2 cups heavy whipping cream
1 1/2 cups (about 9 ounces) pitted dried plums, each cut in half
1 cup pecan halves, toasted
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
In heavy medium saucepan, heat sugar and water over low heat until sugar is dissolved, stirring constantly. Increase heat to medium; bring to a boil. Boil, without stirring, 20 to 30 minutes or until deep golden brown; remove from heat. (Watch carefully during last 10 minutes; mixture will darken quickly once color begins to change.) Using wire whisk, slowly stir in cream. (Mixture will bubble up.) Stir in dried plums, pecans, lemon juice and cinnamon; allow to cool.
Pour into jars with lids for gift-giving. Store, covered, in refrigerator for up to 2 weeks. Serve warm over ice cream and sliced pound cake, if desired. Can also be served warm over fresh or poached pears.
Tip: To toast pecan halves, arrange in even layer on baking sheet. Bake in 350°F oven 8 to 10 minutes or until lightly browned.
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