Summer Fruit with Praline Fondue

Summer Fruit with Praline Fondue
Photo by Fran Gealer


  • 6 tablespoons unsalted butter
  • ½ cup crème fraîche
  • ½ cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1 cup dark brown sugar
  • Assorted fresh fruit (such as grapes, berries, cherries, and plum and peach wedges) Melt in medium nonstick skillet over medium heat:
  • 2 ½ tablespoons dark rum
  • + 2 more ingredients
    • 2 tablespoons water
    • ½ tablespoon dark brown sugar

Transfer butterscotch to bowl. Serve with crème fraîche, nuts, and fruit.

View full recipe at Epicurious


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