On Thu 17 Feb 2005 09:28:03p, Damsel in dis Dress wrote in
rec.food.cooking:

> "Maverick" >, if that's their real name,
> wrote:
>
>>As a kid, I only got the experience the meat fondue. The dessert and
>>cheese fondues were only for the adults. That's just how it was waaaaay
>>back then in my family. I'll be doing all of it and the kids will be
>>right there with us.
>
> We did beef the most often. No other meat or seafood. We had cheese
> fondue from time to time, but I didn't care for it. Too much wine. I
> know, there's no such thing. <G> Dessert fondues were never even
> considered. Wouldn't caramel make a great fondue? <EG>
>
> My favorite dessert fondue recipe:
>
> * Exported from MasterCook *
>
>
> Creamy Raspberry Fondue
>
>
> Recipe By : Fondue and Tabletop Cooking
> Serving Size : 6 Preparation Time :0:00
> Categories : desserts fondue
> fruits
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 ounces whipped cream cheese
> 20 ounces raspberries, frozen -- thawed
> 1/4 cup cornstarch
> 2 tablespoons sugar
> 1/4 cup brandy
>
>
> Let cream cheese come to room temperature. In saucepan crush
> raspberries slightly. Blend together cornstarch and 1/2 cup cold water;
> add to berries. Cook and stir till thickened and bubbly. Sieve;
> discard seeds. Pour into fondue pot; place over fondue burner. Add
> cream cheese, stirring until melted. Stir in sugar; gradually add
> brandy. Spear fruit or cake cube with fondue fork; dip in fondue.
>
>
> Suggested dippers: Pound cake, brownies, pears, peaches.
>
>
> Source:
> "Better Homes and Gardens"
> Copyright:
> "1970 Meredith Corporation"
>
>
Sounds good, Carol!

We used to do a "caramel" fondue that was quite good...

1 can sweetened condensed milk
1 "jigger" Meyer's Plantation Rum
heavy cream

Cook unopened can of sweetened condensed milk submerged in simmering water
for 3 hours. Allow can to cool _completely_ before opening.

Empty contents of can into medium mixing bowl and blend in rum.

Thin mixture with cream to desired consistency.

Transfer to saucepan and heat gently until almost bubbly. Transfer to
fondue pot.

Note: A "dulce de leche" version of sweetened condensed milk is not being
marketed, but I haven't tried it. It might work quite well.