A dessert fondue is best served over very low flame in a ceramic fondue pot or butter warmer.
This is a very rich dessert fondue recipe. It takes a little longer to prepare than the others, but it's well worth it.
In a medium non-stick saucepan, warm the butter, sugars and corn syrup until the butter has melted and the sugars have dissolved. Increase the heat to medium-high and bring the mixture to a low boil. Let it boil, stirring occasionally, for about 5 minutes.
Add the heavy cream. (You may find it easier to remove the pan from the heat while stirring in the cream.) Heat and stir for another 5 minutes. Stir in the Rum or Cognac, if desired, and pecans, reserving 1 tablespoon of the nuts for garnish. Transfer to a warm fondue pot and sprinkle the remaining pecans on top.
This recipe pairs well with pound cake, angle-food cake, marshmallows, and just about any fruit. It can be prepared a day ahead and warmed before serving. Serves 6 or more.
Warm the frosting in a small saucepan. Stir in the heavy cream to desired thickness. Transfer to a warm fondue pot.
Serve with pound cake, banana rounds, apple wedges, and marshmallows. Serves 6 or more.
Place the berries in a food processor or blender and puree until smooth. Press the puree through a strainer or cheesecloth (to remove the seeds) and into a medium saucepan. Add the sugar and heat until the sugar has dissolved. Transfer to a warm fondue pot.
This recipe may be prepared 2 or 3 days in advance. Serve with shortcake or pound cake, and your choice of cheese cubes. Serves 6 or more.