Caramel Peach Sauce

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.


  1. Remove pits from peaches. Cut fruit into sections. Puree in large-capacity food processor; leave in bowl.
  2. 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.
  3. 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.