Summer Fruit with Praline FondueFran Gealer
Spear fruit with skewers and dip it into the butterscotch, then dip into the nuts and crème fraîche.
Recipe information
Yield
Makes 4 servings
Ingredients
Beat together in medium bowl, then transfer to small serving bowl:
1/2 cup crème fraîche
1/2 tablespoon dark brown sugar
Place in another small serving bowl:
1/2 cup chopped toasted pecans
Place crème fraîche and nuts on platter and surround with:
Assorted fresh fruit (such as grapes, berries, cherries, and plum and peach wedges) Melt in medium nonstick skillet over medium heat:
Melt in medium nonstick skillet over medium heat:
6 tablespoons unsalted butter Increase heat to medium-high and add:
Increase heat to medium-high and add:
1 cup (packed) dark brown sugar
2 tablespoons water Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:
Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:
2 1/2 tablespoons dark rum
1 teaspoon vanilla extract
