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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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âIâve been serving this smooth, rich dessert fondue for nearly 40 years. Itâs a wonderful way to bring friends and family together at the end of a fine meal. Grapes, pineapple chunks and pound cake cubes also make delightful dippers.ââPatricia Swart, Galloway, New Jersey Ingredients:
1/2 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon salt |
2 cups half-and-half cream |
2 egg yolks, beaten |
1 tablespoon butter |
1-1/4 teaspoons almond extract |
cubed brownies, cake, miniature waffles and/or cream-filled chocolate sandwich cookies |
Directions:
1. In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and extract. Keep warm. Serve with brownies, cake, waffles and/or cookies. Yield: 2 cups.
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