Stone Fruit Caramel

This topping is a cross between a jam, a compote, and a caramel sauce. Use it over ice cream or yogurt, layered in shortcake, or drizzled on pound cake. The final consistency will vary depending on how juicy your fruit is or how much pectin it contains. This is 100 percent ok and it will taste great regardless. It is also recommended to experiment and mix and match with what sounds good to you and what you have on hand.

Ingredients:

12 oz. ripe stone fruit (such as plums, peaches, nectarines, sour or sweet cherries, or apricots), pitted

2-3 T. vinegar (such as unseasoned rice, apple cider, sherry, Champagne, or red wine)

1/2 c. sugar

1 T. plant-based butter, cut into pieces

1/2 t. vanilla bean paste or vanilla extract

1/4 t. almond extract (optional)

1/4 t. kosher salt (optional, especially if plant-based butter is already salty), plus more

Directions:

1. Coarsely chop half of fruit and place in a blender or food processor along with any juices that have accumulated on the cutting board. Chop remaining fruit into 1/2-1" pieces and set aside.

2. Add 2 T. vinegar to the fruit in the blender or food processor. Puree until mostly smooth. Taste and add up to 1 T. more vinegar to brighten the flavor if needed. You should have between 1/2 and 3/4 cup.

3. Pour sugar in an even layer in a medium heavy saucepan set over medium heat and cook, without stirring, until most of the sugar is melted. Stir melted sugar gently into unmelted sugar until all of the sugar is melted. Continue to cook, without stirring, until caramel is amber in color (about 7-10 minutes total). Remove from heat and immediately pour in fruit puree, stirring constantly with a rubber spatula. If mixture seizes, set back over medium heat and cook, stirring, until smooth, about 2 minutes. 

4. Add reserved chopped fruit, increase heat to medium-high, and cook, stirring, until caramel is bubbling and thickened slightly and fruit is warmed through (about 2-5 minutes). Remove from heat and stir in butter, vanilla, almond extract, and salt. Taste and season with more salt if needed. Let cool slightly before serving.

Note: This caramel can be made up to 3 weeks ahead. Let it cool and transfer to an airtight container, cover and chill.