Fruit in Caramel and Whiskey Sauce
Indulge in the ultimate fusion of rich flavors with this "Fruit in Caramel and Whiskey Sauce" recipe—a dessert that transforms everyday fruit into a gourmet masterpiece. Sweet, juicy bananas, peaches, and strawberries are elevated to new heights when generously drizzled with a silky, homemade caramel sauce infused with the warm, smoky notes of whiskey. The touch of vanilla and a hint of sea salt perfectly balance this luscious sauce, which is made from scratch using granulated sugar, butter, and cream. Ready in just 30 minutes, this easy yet elegant dessert is perfect for dinner parties or an indulgent treat at home. Serve it warm with fresh mint leaves for garnish and pair it with vanilla ice cream or whipped cream for an unforgettable finishing touch. This recipe is a must-try for lovers of caramel desserts, whiskey-infused dishes, and creative ways to enjoy fresh fruit!
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 50 grams unsalted butter
- 120 ml heavy cream
- 60 ml whiskey
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
- 2 ripe but firm bananas
- 2 ripe but firm peaches
- 200 grams fresh strawberries
- 5 leaves fresh mint leaves (optional, for garnish)
Instructions
1. Prepare the fruit: Peel and slice the bananas into thick rounds, halve and remove the pits from the peaches, and hull the strawberries. Set the prepared fruit aside on a large serving plate.
2. In a medium, heavy-bottomed saucepan, pour the granulated sugar and place it over medium heat. Heat the sugar without stirring until it begins to melt. Swirl the pan gently to help distribute the heat and prevent burning.
3. Once the sugar has fully melted and turned a deep amber color, reduce the heat to low and carefully add the unsalted butter. Stir continuously with a heatproof spatula or wooden spoon until the butter is fully incorporated.
4. Slowly pour the heavy cream into the mixture while continuing to stir. The caramel will bubble vigorously, so take care during this step to avoid splashing.
5. Stir in the whiskey, vanilla extract, and a pinch of salt. Allow the sauce to simmer gently for 1–2 minutes, then remove from heat and let it cool slightly.
6. Arrange the fruit on individual serving plates or a large dessert platter. Drizzle the warm caramel and whiskey sauce generously over the fruit.
7. Garnish with fresh mint leaves, if desired, for a pop of color and freshness.
8. Serve immediately and enjoy this decadent dessert with your favorite accompaniment, such as vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 66.2 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
