Sometime in the last week, I started planning for the holidays. My husband and I have spent a little time over the weekend talking through our Thanksgiving menu and I’ve been mentally filling gift boxes to send out to friends and family come December. I have a pretty wide pantry of goodies to pull from, but there are still some holes that need to be filled.
One family of preserve that I turn to a lot during this time of year is the fruit-based caramel sauce. These sauces are genius because they use fruit purees rather than dairy products to finish the sauce (and they are particularly delicious when made with fall fruit). That gives you the ability to process them in a water bath canner. That means they can be made in advance and do very well when shipped across the country.
I like to use them on cheese plates, or as a drizzle over slices of cake that need a little enlivening. They also make a dish of ice cream extra special.
If you like the idea of a shelf stable caramel sauce but feel a little uncertain with making them on your own, you’re in luck. I’m going to be teaching a hands-on workshop on Saturday, October 27 from 2:30 – 4:30 pm at the gorgeous Lampeter Cafe in Lampeter, PA. The cost per person is $40.
I will demonstrate how to make and can a batch of Pear Vanilla Caramel Sauce and then the workshop participants will try their hands at the process. We’ll have cooking stations set up, participants will break up into groups, and each group will collaboratively make their own batch. Everyone will go home with the recipe and a jar of their sauce.