← Back to Search Results
 Blueberry-Caramel Sauce

Photo by: Joseph De Leo
Comments: 1
 

Recipe

This sauce -- intended for the Peach Galette with Blueberry-Caramel Sauce -- is also fabulous spooned over vanilla (or peach) ice cream.

Yield: About 2 cups

Ingredients

  • 3 cups sugar
  • 2 cups blueberries, washed and picked over
  • ¼ cup fresh lime juice

Directions

In a medium saucepan over medium-high heat, cook the sugar to a light amber color. (Check the color by drizzling some onto a white plate.) Don’t worry if the sugar hardens while cooking; simply stir it and continue cooking until it smooths out.

Add the blueberries and ½ cup water to the caramel; be careful, as the caramel will bubble and steam a great deal. Stir the blueberries into the caramel as well as possible (the sauce will harden when the cold blueberries are added, but will loosen up again as the blueberries heat up). Cover the pan and reduce the heat to low. Allow the sauce to simmer with the lid on until most of the blueberries have popped and are exuding their juices, about 5 minutes. Remove the lid and stir the sauce to further dissolve any hardened bits of caramel. (Don’t worry if there are some lumps; they will be strained out.)

Strain the sauce to remove any blueberry skins, seeds, and hard pieces of caramel. Add the lime juice and return to a saucepan. Cook further over medium heat until the sauce can be spooned onto a room-temperature plate and keep its shape without being too runny. Serve at room temperature.


© 2003 Gordon Hamersley

Note from Cookstr's Editors

Nutritional information is based on 32 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

78kcal (4%)
1mg (0%)
1mg (2%)
0mcg RAE (0%)
10mg
1mg
0g
20g
0g
20g
0mg (0%)
0mg (0%)
0g (0%)
0g (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • annemax

    06.03.10 Flag comment

    This sounds great! I've been making the short ribs from the cookbook for years. Easy & delicious!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
food-to-live-by Food to Live By
by Myra Goodman
mexican-everyday Mexican Everyday
by Rick Bayless
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
amor-y-tacos Amor Y Tacos
by Deborah Schneider
american-masala American Masala
by Suvir Saran
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?