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 Thursday, April 24, the 114th day of 2014. There are 251 days left in the year.

1864 -- 150 years ago: We learn that it is a contemplation to start a paper mill in Rock Island during the summer by a gentleman from the East.
1889 -- 125 years ago: The gates of Oklahoma were swung open at noon today, and a throng of more than 30,000 settlers started over its soil.
1914 -- 100 years ago: The Iowa Coliseum Co. was incorporated with $40,000 capital and planned a building on 4th Street between Warren and Green streets in Davenport.
1939 -- 75 years ago: Plans are being discussed for resurfacing the streets in the entire downtown district of Rock Island.
1964 -- 50 years ago: Some 45 jobs will be created at J.I. Case Co.'s Rock Island plant in a expansion of operations announced yesterday afternoon at the firm's headquarters in Racine, Wis.
1989 -- 25 years ago: Gardeners and farmers cheered, but not all Quad-Citians found joy Saturday as more than an inch of rain fell on the area. Motorists faced dangerous, rain-slick roads as the water activated grease and grime that had built up during dry weather.








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