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 Friday, April 18, the 108th day of 2014. There are 257 days left in the year.
1864 -- 150 years ago: A new steamer, Keithsburg, now is at our levee taking on board the balance of her fixtures preparatory to assuming her position on the daily Rock Island and Keokuk line.
1889 -- 125 years ago: C.W. Hawes was appointed deputy county clerk by county clerk Donaldson.
1914 -- 100 years ago: Mrs. O.E. child, of Moline, was named president of the Women's Home Missionary Society of the Methodist Church Rock Island District of the Central Illinois conference.
1939 -- 75 years ago: Augustana College is making plans for a drive for funds to erect a field house and make football field improvements.
1964 -- 50 years ago: A expanded election coverage system featuring a 16-foot chalkboard showing up to the minute running totals, attracted a large and enthusiastic crowd to The Argus newsroom last night.
1989 -- 25 years ago: Balloons frame Rock Island attorney Stewart Winstein who was given a surprise party in the rotunda of the Rock Island County Courthouse on Thursday to honor his 50th year of practicing law.




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