Caramelized Fruit Recipe

A dessert sauce from Johnny Iuzzini and Wes Martin's Sugar Rush. "This dry caramel is a quick way to make an easy dessert sauce or topping or to prepare fruit for use in other desserts. Almost every fruit can be caramelized except for soft berries. This recipe produces not a crunchy, hard coating, but rather a deep rich caramel sauce that coats the fruit. Remember to keep the fruit slices uniform in size so the texture is similar in each bite."


1/4 cup sugar
1/4 tsp kosher salt
1 tbsp unsalted butter

Choose any of the following:*
2 firm bananas, sliced 1/4″ thick
1 mango, peeled and sliced
1/4 fresh pineapple, peeled, cored and cut into chunks
1 crisp apple, such as Granny Smith, peeled, cored and sliced
1 firm pear, peeled, cored and sliced
1 ripe quince, peeled, cored, and sliced

* The firmer the fruit, such as apples or pears, the thinner the slices should be. Softer fruits like bananas or mangos should be cut at least 1/4″ thick, as they break down more easily. You don’t want the fruit to break down but rather soften slightly in the caramel.


Step 1: Put the sugar and salt in a dry skillet over medium-high heat; do not stir. Cook for about 3 minutes, until the sugar is melted, begins to brown, and the sugar gives off white smoke. Once the sugar is liquefied, occasionally roll and tilt the pan to evenly cook the sugar to a deep, dark honey colour. Add the butter and swirl to mix.

Step 2: Remove the pan from the heat, add the fruit, and, using a fork, toss to coat evenly in the caramel. The fruit can be used immediately or can be poured out onto a parchment-lined sheet pan to cool. Use a fork to separate the pieces into 1 thin layer.

Reprinted with permission from Johnny Iuzzini & Wes Martin’s Sugar Rush (2014 Clarkson Potter).