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Caramel
Fondue
Ingredients:
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.
Makes 6 to 8 servings.
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Did You Know?
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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.
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