Preserved Lemon Caramel
- Serves
- 1 cup
- Prep Time
- 5 Minutes
- Cook Time
- 15 Minutes
Note: For preserved lemon purée, finely chop one preserved lemon and using an immersion blender or a small food processor blend the lemon pulp and skin until smooth.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 3 tablespoon preserved lemon paste ( about 1 one small whole preserved lemon)
- 3 tablespoon unsalted butter
- 1 to 2 tablespoon heavy cream
- Sea salt, to taste (optional)
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Directions
- Step 1
Heat sugar and ¼ cup water in a medium saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. You can use a small brush dipped in a bit of water to wash down the sides of the pan to prevent crystals from forming. Continue to cook, without stirring, until syrup comes to a boil. Gently swirl the pan occasionally, until dark amber.
- Step 2
Add the preserved lemon paste and butter and heavy cream off the heat and swirl the pan to combine. Once slightly cool taste for salt and add a pinch if you like a saltier caramel.
- Step 3
Drizzle over desserts like ice cream or a lemon cheesecake at room temp. Store covered in an airtight container in the refrigerator for up to 3 weeks.