This take on traditional caramel sauce is fruity, slightly tangy, and, wait for it—made almost entirely of pineapple. After the caramel is smooth and golden, you'll stir in chunks of pineapple for texture and sweetness. The addition of chopped fruit also makes it a great candidate for an instant parfait: layer the sauce with Greek yogurt and chopped macadamia nuts, and you've got breakfast, dessert, or a tasty afternoon snack. It would also be delicious spooned over ice cream, as a topping for pound cake, or even as a cake filling. Both kids and adults will go nuts for it, so we recommend always keeping a jar on hand.
Process half of the pineapple (2½ cups) in a food processor until smooth, 30 seconds to 1 minute. Place butter and honey in a medium saucepan; cook over medium until melted. Increase heat to medium-high; stir in pureed pineapple. Cook, stirring constantly, until liquid is evaporated and mixture turns golden, 12 to 14 minutes. Stir in vanilla, salt, and remaining 2 ½ cups chopped pineapple. Serve at room temperature.
For parfait: Spoon ½ cup plain whole-milk Greek yogurt into a glass and top with ¼ cup Pineapple Caramel; repeat layers once. Top with 1 tablespoon chopped toasted macadamia nuts.
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