Be the first to Serve this butterscotch dessert fondue with fresh fruits, cookies, or sweet breads.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1-3/4 cups sugar
- 1/2 cup water
- 2 teaspoons lemon juice
- 6 Tablespoons cold, unsalted butter
- 1/2 cup heavy cream
- 1/2 cup chopped toasted pecans or walnuts
- .
- Possible Dipping Items:
- Cubed pound cake
- Soft ladyfingers
- Cubed brownies
- Banana chunks
- Fresh strawberries
- Orange segments
- Sliced pears or apples
- Dried fruits
- Chocolate chunks
- Chocolate chip cookies
Preparation:
In a medium saucepan combine the sugar and water and cook over medium-high heat until the sugar is dissolved. Use a pastry brush dipped in hot water to brush down any crystals from the sides of the pan. Increase the heat to high and continue to cook until the sugar is a medium-dark amber color, about 8 minutes. (The length of time will vary depending on the stovetop as well as on the saucepan you are using.)
Remove fondue from the heat and carefully add the butter. Using caution, slowly add the heavy cream -- the mixture will splatter and bubble up. Swirl the pan until the sauce is smooth and the heavy cream is thoroughly combined. Remove from the heat and stir in the pecans or walnuts.
Let cool for 15 to 20 minutes, then transfer to a fondue pot over a low flame and serve warm, with dipping items of choice.
Yield: 4 to 6 servings
Recipe Source: Prime Time Emeril by Emeril Lagasse (William Morrow & Co)
Reprinted with permission.
Remove fondue from the heat and carefully add the butter. Using caution, slowly add the heavy cream -- the mixture will splatter and bubble up. Swirl the pan until the sauce is smooth and the heavy cream is thoroughly combined. Remove from the heat and stir in the pecans or walnuts.
Let cool for 15 to 20 minutes, then transfer to a fondue pot over a low flame and serve warm, with dipping items of choice.
Yield: 4 to 6 servings
Recipe Source: Prime Time Emeril by Emeril Lagasse (William Morrow & Co)
Reprinted with permission.
