Preparation:
Combine sugar and 2 tablespoons of water in heavy mediun saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes. Add warm cream to carmel, Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted.(Can be prepared 8 hours ahead. Cover and chill. rewarmover medium-low heat before serving.) Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries,apples or pears, banana slices, tangarine segments and star fruit. |
