Zutaten für Caramel Cognac Fondue
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Zubereitung von Caramel Cognac Fondue
- Combine 1 cup granulated sugar and 2 tablespoons of water in a heavy-bottomed medium saucepan.
- Stir over low heat until the sugar completely dissolves.
- Increase the heat to medium-high. Boil the mixture without stirring, swirling the pan occasionally and brushing down the sides with a wet pastry brush to prevent crystallization. Continue boiling until the mixture turns a deep amber color (about 3-5 minutes).
- Carefully whisk in 1/2 cup heavy cream (warm for easier incorporation). Be cautious as the mixture will bubble vigorously.
- Continue to stir over medium-high heat until the sauce is smooth and has reduced to 1 1/4 cups (about 5-7 minutes).
- Stir in 2 tablespoons of cognac and cook for 1 minute more.
- Remove from heat and stir in 2 tablespoons of unsalted butter until melted and fully incorporated.
- Transfer the sauce to a small fondue pot or a flameproof ceramic bowl.
- Place the pot over a candle warmer or a small rechaud to keep warm.
- Serve immediately with an assortment of fresh fruits such as strawberries, apples, pears, bananas, tangerine segments, and star fruit.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
100g
Fat
100g
Carbs
9g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Sauces Desserts Condiments Etc Eggs Dairy Fruit European Dinner Party Fall Heirloom Historical Holiday Event Romantic Spring Summer Winter Easter Swiss Dietary Christmas Low Sodium Seasonal Comfort Food Valentines Day Low In Something Taste Mood
