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Caramel Fondue
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1 cup granulated sugar
4 tablespoons water
2 1/2 cups whipping cream (at room temperature)
4 tablespoons Cognac
2 tablespoons unsalted butter
Assorted fresh fruits (bananas, raspberries, tangerines, pears, strawberries, apples, etc.)
Angel food cake cubes
In heavy medium-size saucepan combine sugar and water, stir over low heat until all sugar dissolves.
Increase heat to medium and boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush, about 3 to 4 minutes.
Whisk in warm whipping cream and stir over medium heat until sauce is smooth (about 4 to minutes).
Add Cognac and cook 1 minute longer.
Remove from heat and add butter. Stir until all butter is melted.
Transfer to fondue pot over low heat and serve with angel cake cubes and fresh fruits.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
