Creamy Maple Fondue From Quebec Recipes

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MAPLE FONDUE



Maple Fondue image

I found this recipe in the December 12, 2000 issue of Woman's Day. It looks like it would be a wonderful dessert for a blustery fall evening or a wintery night!

Provided by SilentCricket

Categories     Dessert

Time 35m

Yield 5-10 serving(s)

Number Of Ingredients 6

1/2 cup firmly packed light brown sugar
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon ground cinnamon
3/4 cup pure maple syrup
1 1/2 cups light cream or 1 1/2 cups half-and-half cream (not fat-free)
2 tablespoons cornstarch

Steps:

  • Combine brown sugar, butter, and cinnamon in a saucepan.
  • Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
  • Add maple syrup and 1 cup cream; whisk until smooth.
  • Return to a boil.
  • Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
  • Return to a boil; reduce heat and simmer 3 minutes, stirring often.
  • NOTE: The fondue may be made up to 2 days ahead.
  • Refrigerate in covered container.
  • Reheat in microwave or over low heat before serving.
  • Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or"fingers".

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