{recipe} Lavender Caramel Sauce

Lately it seems like everything that’s caramel is salted caramel. Now I like my salted caramel as much as the next gal, but I feel like it’s time to think about other kinds of caramel for a change. Like caramel that’s infused with something wonderful. Like lavender caramel.

You may notice that despite my protestations vis a vis salted caramel, there is a bit of salt in the recipe. That is, of course, not intended to make it salty-tasting, but serves just to bring out the flavors and open the taste buds a bit. It’s not discernible as a salt flavor, but it does make it taste better.

I was able to buy dried lavender flowers in the spice section of my local market, but you can buy it directly from Spicely online if you can’t find it locally.

I think lavender goes fabulously with citrus, strawberries, peaches, cherries, and figs. Here are some recipes you may want to pair it with:

• Winter Citrus Cake
• Double Vanilla Peach-Berry Galette
• Cherry Raspberry Pie with Shortbread Crust
• Individual Citrus Almond Cakes
• Seductive Strawberry Pomegranate Pie

Recipe: Lavender Caramel Sauce
makes about 1 1/2 cups

INGREDIENTS:

• 1/2 cup heavy cream
• 1 tsp dried lavender flowers
• large pinch salt
• 6 Tblsp butter
• 1 cup sugar
• 1/2 cup water

METHOD:

• Heat the cream in a small saucepan until bubbles form at the edges. Turn off the heat and add the lavender flowers and the salt. Let it sit off the heat, on  the stove, for 2-4 hours. Strain, pressing through the lavender flowers with a spoon or spatula. Set infused cream aside.
• Cut butter into chunks and set aside.
• Combine sugar and water in a heavy saucepan and cook over medium high heat. When sugar turns light yellow, watch carefully and swirl the pot gently (don’t stir) as it darkens. When it reaches a deep amber color, turn off heat and add butter immediately. Be careful as it will foam up. Continue swirling. When butter is melted, add cream. Stir with a heat-proof spatula until melted and combined.
• Decant carefully into glass mason jar or measuring cup to cool. Store in fridge up to a week.
• To serve, heat gently on the stove until caramel is pouring consistency.