1 cup sugar
4 tablespoons water
2-1/2 cups whipping cream
(room
temperature)
4 tablespoons Cognac
2 tablespoons unsalted butter
Assorted fresh fruits (bananas,
raspberries, tangerines, pears, strawberries, apples etc.)
Angel cake cubes (4 to 6 cups)
Note: Caramel Fondue
can be prepared
few hours ahead and then rewarm over low heat just before serving.
Preparation:
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.
