- 1/2 cup pecans, chopped
- 1/2 cup sugar
- 1 cup whipping cream
- 3 to 4 cups bite-size pieces of fruit
- 1-1/2 cups 3/4-inch chunks angel food or pound cake
- In a non-stick frying pan over medium heat, frequently stir pecans until lightly toasted, 4 to 5 minutes; pour into a small bowl.
- In the same pan over medium-high heat, shake and tilt sugar often until melted and amber-colored, about 3 minutes; take care not to scorch.
- Remove from heat and add whipping cream. Return pan to medium heat and stir until caramel is dissolved and smooth; boil vigorously, stirring occasionally, until mixture thickly coats a spoon, about 10 minutes.
- Pour into a 1-1/2 to 2 cup ceramic fondue pan, other heavy metal pan, or metal chafing dish in a water bath jacket. Set over a votive candle or ignited alcohol or canned solid-fuel flame. Adjust heat to lowest setting under fondue pan, to medium under chafing dish.
- Spear fruit or cake, 1 piece at a time, on fondue forks or thin skewers, (metal or wood) and swirl through dulce de leche fondue, lift out, and let drip briefly over pan. Sprinkle bites with a few nuts, as desired.
Makes about 1 cup, 4 servings. Avoid cake and cookies to keep it gluten free.
Recipe source: Sunset Magazine