Maplefondue Recipes

CREAMY MAPLE FONDUE FROM QUEBEC

Steps:

• In a big casserole with thick bottom, bring to boil the maple syrup. Reduce heat and let simmer 5 minutes.
• Meanwhile, in a bowl, dilute cornstarch in water. Add heavy cream and mix. Pour the cream mixture in one shot in the casserole and let simmer, stirring, until mixture has thickened. Remove the casserole from the heat. Add rum and stir. Serve with fresh fruits.

FONDUE CREMEUSE A L'ERABLE (MAPLE FONDUE)

Steps:

• Bring maple syrup to a boil in a saucepan; cook for 5 minutes.
• Pour 3/4 of the cream in a separate saucepan; bring to a boil. Gradually stir maple syrup into cream.
• Stir remaining cream with cornstarch in a bowl until smooth; add to the maple mixture. Stir in butter. Reduce heat to low and gently simmer until slightly thickened, about 10 minutes. Transfer to a small fondue pot.

MAPLE FONDUE

Steps:

• Combine brown sugar, butter, and cinnamon in a saucepan.
• Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
• Add maple syrup and 1 cup cream; whisk until smooth.
• Return to a boil.
• Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
• Return to a boil; reduce heat and simmer 3 minutes, stirring often.
• NOTE: The fondue may be made up to 2 days ahead.
• Refrigerate in covered container.
• Reheat in microwave or over low heat before serving.
• Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or"fingers".