Summer Fruit With Praline Fondue Recipes
SUMMER FRUITS
Provided by Alton Brown
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the pear, plum, lemon, and fresh ginger in a bowl. In a non-reactive saucepan, combine the water, sugar, and rice wine vinegar. Bring the liquid to a simmer and cook until sugar dissolves.
- Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit. Slowly pour the hot pickling liquid over the fruit, filling the jar to the top.
- Cool the pickles, then refrigerate for 2 days up to 1 week before serving.
FRUIT FONDUE
Provided by Robert Irvine : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Puree the berries in a blender or food processor. In a small bowl, dissolve the cornstarch in the liqueur or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Pour into a serving bowl or fondue pot. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce.
SUMMER FRUIT WITH PRALINE FONDUE
This is a very refreshing summer dessert. I dipped into the creme fraiche first, then the nuts, and THEN the sauce. Adapted from Bon Appétit, August 2005. Hope you enjoy!
Provided by Scoutie
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat together in medium bowl, then transfer to small serving bowl the first 2 ingredients.
- Place pecans in a small serving bowl:
- Melt butter in nonstick skillet over medium heat.
- Increase heat to medium-high and addthe brown sugar and water.
- Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:
- the rum and vanilla.
- Transfer butterscotch to bowl. Serve with crème fraîche, nuts, and the platter of fruit.
Nutrition Facts : Calories 586.5, Fat 38.1, SaturatedFat 18.6, Cholesterol 86.5, Sodium 36.1, Carbohydrate 58.1, Fiber 1.3, Sugar 55.3, Protein 2
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