Caramel Fondue with Cognac   
Serves 4
 

Ingredients:
1/2 cup sugar
3 tablespoons water
11/3 cups warm whipping cream
2 tablespoons Cognac
1 tablespoon unsalted butter
8 fresh strawberries
1 thinly sliced apple
1 sliced banana
1 fresh orange or tangerine, peel and pith removed, cut into sections
 

Directions:
Combine the sugar and 3 tablespoons water in a heavy saucepan. Stir over low heat until the sugar dissolves. Increase the heat; boil without stirring until mixture is a deep amber color.
Gently add the warm cream to the caramel. Stir over medium-high heat until the sauce is smooth and reduced to 1-1/4 cups. Add the Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted.
Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with fresh fruit.