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Caramel Fondue

2 red Delicious apples -- cut in wedges
2 Granny Smith apples -- cut in wedges
1 cup apple juice
2 large navel oranges
2 regular bananas or 8 baby bananas
1 medium fresh pineapple -- peeled, cored, and cubed
1 cup dried apricots
4 ounces dried papaya -- (optional)
4 ounces dried mango -- (optional)
4 ounces dried pineapple -- (optional)
3 cups cubed cake (either angel food or pound cake)
1 pound assorted cookies
1 cup heavy cream
1 pound commercial caramel candies
1/4 cup dark rum

Dip apple wedges in apple juice to prevent browning, then set aside. Peel oranges, using hands to keep skin on sections unbroken. Break apart sections and place on rack to dry for 1 hour. Cut regular bananas into 1-inch lengths.

Heat cream in saucepan over medium and bring to a boil. Reduce heat to medium-low, and cook, stirring, until melted, about 10 minutes. Stir in rum.

Transfer caramel mixture to fondue pot or slow cooker and serve. Keep fondue warm over alcohol burner or in slow cooker over lowest setting. Serve with selection of accompaniments.

This recipe yields 8 servings.

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