An Apricot Caramel Sauce? To American tastes, the combination of dried fruit and caramel may seem a bit different, but it is absolutely surprising and certainly delicious.

Easy to make, watch the sugar carefully and avoid burning it. If it becomes darker around the edges or you catch even the faintest whiff of a burnt smell, remove your pan from the heat and continue stirring until the sugar is melted, then return it to the heat if needed. A fork seems to work very well for stirring.

Blend for a long time – there will be some texture; if that bothers you, simply strain it while it is still liquid enough to sieve. Once it cools, it thickens, so rewarm if necessary.

This is the caramel I normally serve with my Baked Austrian Crepes in Custard Sauce. The sauce, though, is so good in or on so many things, I wanted to make sure it had its own post. The dried apricots can be replaced with a different dried fruit.

I’ve made this before with both pears and peaches instead of apricots, and both are wonderful! I’ve not yet tried dried apples, but I imagine it would be a perfect blend of caramel apple flavor.

This is the final dish.

Apricot Caramel Sauce

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A not too sweet caramel; adapt with other dried fruits.

• Author: adapted from Gourmet Magazine
• Prep Time: 5 minutes
• Cook Time: about 10
• Total Time: 20 minutes + chill
• Yield: about 3 cups 1x
• Category: Dessert Sauce
• Cuisine: Austrian

Ingredients

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• 1 cup sugar
• 4 cups water, divided
• 1 cup firmly packed dried apricots (about 6 ounces)
• 2 teaspoons vanilla

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Instructions

In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel, perhaps just a bit past golden towards amber, but not too dark.

Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved.

Slice apricots and add to pan. Simmer until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with vanilla until very smooth. Add any or all of the additional water if desired.

Sauce may be made several days ahead and chilled, covered. Reheat sauce to warm.