Summer Fruit with Praline Fondue

Name: Summer Fruit with Praline Fondue
Yield: 4 Servings
Ingredients: Beat together in medium bowl, then transfer to small serving bowl:; 1/2 cup crème fraîche; 1/2 tablespoon dark brown sugar; Place in another small serving bowl:; 1/2 cup chopped toasted pecans; Place crème fraîche and nuts on platter and surround with:; Assorted fresh fruit (such as grapes, berries, cherries, and plum and peach wedges); Melt in medium nonstick skillet over medium heat:; 6 tablespoons unsalted butter; Increase heat to medium-high and add:; 1 cup (packed) dark brown sugar; 2 tablespoons water; Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:; 2 1/2 tablespoons dark rum; 1 teaspoon vanilla extract; Transfer butterscotch to bowl. Serve with crème fraîche, nuts, and fruit.

By Lena Cederham BirnbaumPhotographer Fran Gealer

July 31, 2005

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Recipe notes