Email to Buny      

Fondue: Peach Caramel Fondue

Source of Recipe

unknown


List of Ingredients

4 ripe medium peaches
1 tablespoon lemon juice
1/4 cup + 2 tbl. heavy cream
4 tablespoons unsalted butter, cut into pieces
3/4 cup packed light brown sugar
1 tablespoon + 1 tsp. cornstarch
3 tablespoons bourbon, dark rum or apple juice


Recipe

Bring a large pot of water to boil over high heat. Add the peaches and cook until skins loosen, 30 to 60 seconds. Using a slotted spoon, transfer peaches to a bowl of iced water and let stand until cool enough to handle. Peel and pit peaches; coarsely chop. In a blender or food processor, puree peaches. You should have 1 3/4 cups. In a medium, heavy-bottomed saucepan, bring 1/4 cup of cream and the butter to a simmer over medium heat, stirring often to melt the butter.

Add brown sugar and stir until dissolved. Reduce heat to low and simmer 5 minutes. Stir in peach puree and bring to a simmer. In a small bowl, dissolve cornstarch in the bourbon. Stir into saucepan and cook until thickened. Transfer to ceramic fondue pot or chafing dish and keep warm over burner. Drizzle remaining 2 tablespoons of heavy cream over the top of the fondue. Serves with cubed of pound cake, angel-food cake, strawberries, peaches and bananas.