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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Caramel-Cognac Fondue Recipe

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This recipe for Caramel-Cognac Fondue is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. sugar
2 tbsp. water

1 1/2 c. warm whipping cream
2 tbsp. Cognac
1 tbsp. unsalted butter

Fresh strawberries, thinly sliced apples or pears, sliced bananas, fresh tangerine segments and sliced star fruit
Directions:
Directions:
Combine sugar and 2 tbsp. 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 min.
Add warm cream to caramel. Stir over medium high heat until sauce is smooth and reduced to 1 1/4 c.,about 5 min. Add Cognac and cook 1 min. longer. Remove from heat. Add butter and stir until melted. Can be prepared 8 hr. 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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