Fondues
Welcome your guests with a hot fondue
Caramel Fondue
Caramel Fondue can be prepared few hours ahead and then rewarm over low heat just before serving.
Ingredients:
1 cup sugar
4 tablespoons water
2½ cups whipping cream (room temperature)
4 tablespoons Cognac
2 tablespoons unsalted butter
Assorted fresh fruits (blackberries, raspberries, blueberries, strawberries, tangerines, pears, apples, bananas, etc.)
Angel cake cubes (or any other cake cubes).
Directions:
1. In heavy medium-size saucepan combine sugar and water, stir over low heat until all sugar dissolves.
2. 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.
3. Whisk in warm whipping cream and stir over medium heat until sauce is smooth (about 4 to minutes).
4. 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 cake cubes and fresh fruits.
Makes 6 to 8 servings.
Tips:
For Caramel Fondue you should use shallow, heavy porcelain fondue pot.
Never fill more than 1/3 of the fondue pot with caramel because it may bubble up when raw food is added.
RomWell Cookbook
Discover various delicious and useful recipes...Did You Know?
Cognac is the town in France that gave its name to the drink, a kind of brandy, which must be produced in the region around the town of Cognac in order to be called cognac. Additional requirements must be fulfilled:
It must be produced from wine using certain grape varieties;
It must be obtained through double distillation;
It must age in oak barrelss, which give it its color and part of its taste.
Many of the cognac producers in the town allow visitors to taste their product.
A related drink produced in another region is Armagnac.