So day three of my doughnut week brings you to another cheat recipe and I thought it would be perfect for a humpday cheat! We are over the worst of the week and that is worth celebrating! I suppose I am the type of girl that will find any reason for a party, especially one that involves food!
This recipe is really only going to teach you something new with the sauces but they are great to have in your arsenal as they can be used over and over again! The plum sauce is great to serve with a crumble and the caramel is a great dipper for baked apples!
6 large cinnamon and sugar doughnuts
Vanilla ice cream
6 large pitted and sliced plums
5 tablespoons sugar
1 tablespoon butter
1 tablespoon water
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon sea salt, crushed or kosher salt
Pit and slice all your plums. Place them in a medium saucepan over a medium heat. Add your sugar and water and allow to soften and become slightly gooey. Add butter and whisk until all butter and sugar is dissolved. Set aside.
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Keep an eye on it as caramel can burn very quickly!
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
Warm your doughnuts in the oven until they are hot. Serve them with a dollop of vanilla ice cream and top with plum and caramel sauce.