Peruvian Caramel Sauce with Fruit

Goat’s milk is a traditional ingredient in this sauce, but the concentrated flavor of evaporated milk does nicely. Long, careful cooking ensures that this sauce has the fullest caramel flavor possible. It is particularly luscious over a mixture of sliced bananas and peaches.

Ingredients:

• 1 can (12 ounces ) evaporated milk
• 2 cups milk
• ½ teaspoon baking soda
• 1 ½ cups packed dark brown sugar
• ¼ cup water
• 3 to 4 cups assorted 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. Add 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.

7 or 8 servings