Peruvian Caramel Sauce with Fruit (Natillas Piuranas)

The traditional ingredient in this sauce is goat’s milk. Long, watchful cooking ensures that this sauce has the fullest caramel flavor possible. This sauce is particularly good over a mixture of sliced bananas and peaches.

1 (12 ounce) can evaporated milk
2 cups milk
1/2 teaspoon baking soda
1 1/2 cups packed dark brown sugar
1/4 cup water
Fresh fruit

Heat evaporated milk, milk and baking soda to boiling; remove from heat. Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Ad milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour.

Pour into serving bowl. Cover and refrigerate at least 4 hours.

Serve with fruit.

Yields 7 or 8 servings.

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