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Receta Dulce De Leche Fondue
by Global Cookbook

Dulce De Leche Fondue
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Ingredientes

  • 1/2 c. finely-minced pecans (optional)
  • 1/2 c. sugar
  • 1 c. whipping cream
  • 2 Tbsp. rum - to 4 (optional)
  • 3 c. bite-size pcs fruit - to 4 (see comments)
  • 1 1/2 c. chunks (3/4") angel food or possibly lb. cake (optional)

Direcciones

  1. In a 10- to 12-inch nonstick frying pan over medium heat, frequently stir pecans till lightly toasted, 4 to 5 min; pour into a small bowl.
  2. In the same pan over high heat, shake and tilt sugar often till melted and amber-colored, about 3 min; take care not to scorch.
  3. Remove from heat and add in whipping cream and rum (mix foams). Return pan to medium heat and stir till caramel is dissolved and smooth; boil vigorously, stirring occasionally, till mix thickly coats a spoon, about 10 min.
  4. Pour into a 1 1/2- to 2-c. ceramic fondue pan, other heavy metal pan, or possibly metal chafing dish in a water bath jacket. Set over a votive candle or possibly ignited alcohol or possibly canned solid-fuel flame. Adjust heat to lowest setting under fondue pan, to medium under chafing dish.
  5. Spear fruit or possibly cake, 1 piece at a time, on fondue forks or possibly thin skewers (metal or possibly wood) and swirl through dulce de leche fondue (stir across bottom frequently to prevent scorching), lift out, and let drip briefly over pan. Sprinkle bites with a few nuts, as desired.
  6. This recipe yields about 1 c.; 4 servings.
  7. Comments: If making up to 1 day ahead, cover and chill; reheat to serve. This fondue is inclined to scorch, so keep heat low. Porcelain-glazed cast-iron and ceramic pans used with a heat diffuser, and pans nested in warm water, maintain the most even temperature. Choose 2 to 4 kinds of fruit - apples, bananas, dry apricots, hard-ripe pears, grapes, pineapples, strawberries. Cut fruits which discolor readily just before serving, such as apples, bananas, and pears, and brush pcs with lemon juice.