Yield: 5 cups (20 1/4-cup portions)
Large, ripe peaches, unpeeled 6
Granulated sugar 2 1/4 cups
Water 1 cup
Pure vanilla extract 1 Tbsp.
📘 Hotel SOP Playbooks
Create hotel SOPs, checklists and staff training documents in minutes.
Explore →
Method:
- Remove pits from peaches. Cut fruit into sections. Puree in large-capacity food processor; leave in bowl.
- Put sugar in heavy-bottomed saucepan. Add water; swirl pan to dissolve sugar. Cook over high heat, swirling pan often, until mixture takes on rich caramel color. Immediately remove from heat.
- Attach feed tube to food processor. With processor on, slowly and carefully pour hot caramel mixture through feed tube. Add vanilla; mix well. Serve chilled. Refrigerate unused portion up to several days in covered container, adding a small amount of lemon juice to keep color intact.
Variation: Use plums, pineapple or nectarines in place of peaches.
Nutrition per portion: Calories, 103; fat, .03 g (.26% calories from fat); carbohydrate, 26.2 g; protein, .23 g; sodium, .64 mg.