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Caramel-Cognac Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1435
Energy (kCal)955.69
Carbohydrates (g)109.4625
Total fats (g)56.656
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine sugar and 2 tablespoons water in heavy medium saucepan. | 2. Stir over low heat until sugar dissolves. | 3. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes. | 4. Add warm cream to caramel. | 5. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. | 6. Add Cognac and cook 1 minute longer. | 7. Remove from heat. | 8. Add butter and stir until melted. | 9. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.) Transfer sauce to small fondue pot or flameproof ceramic bowl. | 10. Set pot over candle or canned heat burner. | 11. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    water 2 tablespoons 0.0 0.0 0.0 0.0
    whipping cream 1 1/3 1/3 467.2 4.736000000000001 3.472 49.456
    cognac 2 tablespoons - - - -
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    strawberry sliced - - - -
    apple - - - -
    banana sliced - - - -
    tangerine - - - -
    star fruit sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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