Spiced Prune Caramel Sauce
Introducing your next obsession: Bronwen Wyatt’s Spiced Prune Caramel Sauce. This caramel, redolent with warm spices and studded with chunks of chopped prunes, is amazing on vanilla ice cream or a simple Chocolate Mug Cake. Coriander may seem to be an unusual spice in a sweet application, but here its citrusy warmth pairs beautifully with the earthy sweetness of prunes.
1 cup prunes, chopped
½ cup granulated sugar
¼ cup water
1 cup heavy cream
1 teaspoon salt
¼ teaspoon coriander, ground
⅛ teaspoon freshly grated nutmeg
Assemble all of your ingredients before you begin, as caramel can move quickly.
Place the sugar and the water in a non reactive pan over medium heat. Gently move the sugar around with a heatproof spatula until it is totally dissolved. Once the sugar is dissolved, cover the pan for about a minute- this allows steam to build up and prevents crystallization of your caramel. After about a minute, remove the lid and watch your caramel closely as it begins to turn golden, and then amber. Once you’ve achieved a deep amber color, turn off the heat and carefully add your cream (your caramel will emit steam at this point, so you’ll want to step back and add the cream slowly). Whisk until your caramel looks emulsified, and add your warm spices and chopped prunes. Once cool, you can store in a jar and your caramel sauce should last up to a month.
Serving Suggestion: Drizzle warm Spiced Prune Caramel Sauce over a Chocolate Mug Cake or over a bowl of vanilla ice cream!