Caramel-Cognac Fondue

Recipe by Mimi Bobeck
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READY IN: 19mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine sugar and 2 tablespoons water in heavy medium saucepan.
  • Stir over low heat until sugar dissolves.
  • Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
  • Add warm cream to caramel.
  • Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes.
  • Add Cognac and cook 1 minute longer.
  • Remove from heat.
  • Add butter and stir until melted.
  • (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.) Transfer sauce to small fondue pot or flameproof ceramic bowl.
  • Set pot over candle or canned heat burner.
  • Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
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