The chemistry said it could be done. And it works.
Here's the short version - and a regular recipe without all the side tracks.
about 4C (+/-) fresh non-citrus fruit juice - I had a box of pears that I peeled, puréed and strained. Apples, plums, peaches, pears and the like will all work.
1-2 Tbs coconut oil or butter
(a sprinkle of salt - optional)
food processor + strainer* (or a juicer)
tester spoon (regular metal spoon)
slotted spoon/small strainer
Juice your fruit. I seeded and puréed and strained my fruit to get the juice. I used a jelly bag to strain the juice, though cheese cloth in a colander would work too. This method takes TIME. A juicer is faster if you have it.
Place your juice in the sauce pan, bring to a gentle boil. Skim off any large amounts of scum with the slotted spoon or small strainer.
Keep at a gentle boil for 20 - 25 minutes, until you have less than 1/4 of the volume you started with (3/4 - 1/2 C liquid). Keep and eye out for bubbles to start forming and staying. When this happens you are approaching caramel.
Add the Tbs of fat (butter or cocoanut oil). Stir it in to melt. Let it cool to thicken, then beat in the melted fat to make a creamy sauce. Use what you want now, and throw the rest in the fridge for later.