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Fondue + You = Skewer . . . Dip . . .Yum

On Friday, I caught a quick glimpse of Nigella Lawson on the Today show. She featured a Fall fruit fondue recipe so delicious looking I had to try it! Seasonal fruit (apples and pears) served with a delectable caramel fondue make for a simple but stunning dessert. This unconventional caramel sauce is quick, easy, and doesn't require sugar chemistry knowledge or a candy thermometer! All of the ingredients are kitchen staples except for the golden syrup. Since I was unable to find this common British product, I substituted a mixture of corn syrup and molasses.

Don't be disappointed if initially the cooked sugar and butter have a grainy consistency. Once the cream is added the caramel's texture will become smooth, rich, and sheeny. To try something new with fondue,

.

Caramel Fondue With Fall Fruit

Caramel Fondue With Fall Fruit

Caramel Fondue With Fall Fruit

Ingredients

  1. 4 1/2 tablespoons light brown sugar
  2. 3 tablespoons sugar
  3. 1/2 cup corn syrup
  4. 1/4 cup molasses
  5. 3 tablespoons unsalted butter
  6. 3/4 cup heavy cream
  7. Splash vanilla extract
  8. 3 apples cut into slices
  9. 3 pears cut into slices
  10. 1 banana, cut into slices, if desired
  11. 1 lemon

Directions

  1. Juice lemon over cut apples to prevent browning.
  2. Melt sugars and butter in a saucepan. Boil for approximately 5 minutes.
  3. Remove from heat. Stir in cream and vanilla.
  4. Place sauce in bowl or fondue set. Serve immediately with freshly cut fruit.

Serves 4.


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