Caramel Cognac Fondue -- Quad-Cities Online Recipe Book
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Desserts:

Caramel Cognac Fondue

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Note: May be prepared 8 hours ahead of time.

Ingredients

1/2 cup sugar
2 tablespoons water
1-1/3 cups warm whipping cream
2 tablespoons Cognac
1 tablespoon unsalted butter

Instructions

Combine sugar and 2 tablespoons water in heavy saucepan. Mix over low heat until sugar is dissolved. Increase heat; boil without stirring until sugar is amber in color, about 3 minutes. Add warm cream to sugar mixture. Stir over medium-high heat until smooth and reduced to 1-1/4 cups, which takes about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. Cover and chill. Reheat over low heat stirring before serving. Fresh pears, sliced apples or bananas are delicious in this fondue.

Christine Urish
Davenport




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  Today is Monday, Sept. 1, the 244th day of 2014. There are 121 days left in the year.

1864 -- 150 years ago: We are informed by J.H. Hull that the reason the street sprinkler was not at work yesterday settling the dust on the streets, was because one of his horses was injured.
1889 -- 125 years ago: Bonnie McGregor, a fleet-footed stallion owned by S.W. Wheelock of this community, covered himself with glory at Lexington, Ky, when he ran a mile in 2:13 1/2. The horse's value was estimated as at least $50,000.
1914 -- 100 years ago: Troops are pouring into Paris to prepare for defense of the city. The German army is reported to be only 60 miles from the capital of France.
1939 -- 75 years ago: The German army has invaded Poland in undeclared warfare. Poland has appealed to Great Britain and France for aid.
1964 -- 50 years ago: Publication of a plant newspaper, the Farmall Works News, has been launched at the Rock Island IHC factory and replaces a managerial newsletter.
1989 -- 25 years ago: Officials predict Monday's Rock Island Labor Parade will be the biggest and best ever. Last minute work continues on floats and costumes for the parade, which steps off a 9:30 a.m.




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