BUTTERSCOTCH FRUIT FONDUE
If ever you've - lazily, guiltily - bought ready peeled, sliced, cubed fruit from the supermarket and then wondered why you bothered, as you get home to discover the fruit is brightly hued but dimly flavored, this is the solution. Anything, frankly, dunked into a butterscotch sauce tastes good, and this is a fabulous everyday or even party pudding. I own up, some fruits come out of a cellophane box, the mango ready cubed, the melon ready sliced, but mostly I make this for the children using bananas and pears I have actually managed to peel and slice myself. The strawberries you don't even need to hull: Their stalks are useful to lower the berries into the molton fondue. I give everyone - here just the two of us - a little cup of fondue for their own individual dipping. It does mean you make more sauce than is needed, but gets around the shared spit and saliva issue. Or you could make half the amount and pour over a cubed mix of pineapple, papaya, mango. Either way, you don't want the butterscotch fondue too fiercely hot, not least because it will be too runny. If you make it before you sit down to eat altogether, it should be just about perfect by the time you reach pudding. I am also pretty keen on this cold, spooned straight from the cup. You could subsitute dark corn syrup for the golden syrup, but I'm afraid it doesn't have the viscosity or flavor. Since you can now get Lyle's Golden Syrup sent to you from Amazon Gourmet, I don't feel bad recommending the less familiar ingredient.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
- Add the cream and vanilla, stirring together, and then take off the heat.
- Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit.
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Irish McCall
[email protected]The fondue was a little too thick for my taste, but I think I just needed to add more milk.
Lucy Carlson
[email protected]This fondue was the perfect way to end a romantic dinner. It was so rich and decadent, and the fruit was the perfect complement to the sauce.
Zafar Ullah Bhatti
[email protected]The fondue was good, but I think it would have been better if I had used a different type of fruit.
Sumit yadav
[email protected]This fondue was the perfect dessert for a cold winter night. It was so warm and comforting, and the fruit was a great way to get some extra vitamins.
md mohi
[email protected]The fondue was a little too sweet for my taste, but I think I just added too much sugar.
Haddy Sowe
[email protected]I made this fondue for a potluck dinner, and it was a huge hit! Everyone loved the creamy, flavorful sauce and the perfectly cooked fruit.
Md shohaghassan
[email protected]The fondue was a little too runny for my taste, but the flavor was still good.
Slug Up
[email protected]This fondue was a great way to use up some leftover fruit. It was also a fun and easy dessert to make with the kids.
Robel Mekonen
[email protected]The fondue was a little too thick for my taste, but the flavor was still good.
Zach Rogers
[email protected]I loved the combination of flavors in this fondue. The butterscotch sauce was rich and decadent, and the fruit added a refreshing tartness.
Alamin Matobbor
[email protected]The fondue was easy to make, but the fruit took a little longer to cook than I expected.
Hussain Zahedi
[email protected]I made this fondue for a romantic dinner with my partner, and it was a huge success! The fondue was creamy and flavorful, and the fruit was perfectly ripe and juicy.
Jada Byrd
[email protected]The butterscotch sauce was a little too sweet for my taste, but the fruit was cooked perfectly.
simon maloma
[email protected]This butterscotch fruit fondue was a hit at my last party! The combination of sweet and tart flavors was perfect, and the fondue was so easy to make. I'll definitely be making this again.