Dessert Recipes - Buttered Rum Fondue Recipe

Ingredients

• 225 g/8 oz/1 cup dark brown sugar

• 450 ml/3/4 pt/2 cups single (light) cream

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 40 g/1 1/2 oz/1/3 cup corn flour (cornstarch)

• 45 ml/3 tbsp dark rum

• Almond Petits Fours or Amaretti Biscuits, banana chunks dipped in lemon juice, fresh pineapple chunks and pecan nut halves, to serve

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Method:

1. Put the sugar, cream and butter in the fondue pot and heat gently, stirring, until smooth but do not allow to boil.

2. Blend the corn flour with the rum and stir into the pot. Cook, stirring, until thickened and bubbling. Reduce the heat to very low.

3. Arrange the biscuits (cookies), banana and pineapple on serving plates with a few pecan halves. Serve with fondue forks.