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Caramel Pecan Sauce with Dried Plums

Yield: 16 servings

3 cups sugar
1 cup water
2 cups heavy whipping cream
1 1/2 cups (about 9 ounces) pitted dried plums, each cut in half
1 cup pecan halves, toasted
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon


In heavy medium saucepan, heat sugar and water over low heat until sugar is dissolved, stirring constantly. Increase heat to medium; bring to a boil. Boil, without stirring, 20 to 30 minutes or until deep golden brown; remove from heat. (Watch carefully during last 10 minutes; mixture will darken quickly once color begins to change.) Using wire whisk, slowly stir in cream. (Mixture will bubble up.) Stir in dried plums, pecans, lemon juice and cinnamon; allow to cool.

Pour into jars with lids for gift-giving. Store, covered, in refrigerator for up to 2 weeks. Serve warm over ice cream and sliced pound cake, if desired. Can also be served warm over fresh or poached pears.

To toast pecan halves, arrange in even layer on baking sheet. Bake in 350 F oven 8 to 10 minutes or until lightly browned.

Nutritional Information (per serving)
Calories 330, Cholesterol 35mg, % of Calories from Fat 38%, Fat 14g, Sodium 10mg, Carbohydrates 49g, Protein 2g, Fiber 2g

Source: California Dried Plum Board

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