CARAMEL-COGNAC FONDUE

Caramel-Cognac Fondue image

Provided by Mimi Bobeck

Categories Sauces

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup sugar
2 tablespoons water
1 1/3 cups warm whipping cream
2 tablespoons cognac
1 tablespoon unsalted butter
fresh strawberries, thinly sliced
apples or pear
sliced banana
fresh tangerine, segments
sliced star fruit

Steps:

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.