Fondue/sauce au chocolat et aux baies

Pour servir : sauce excellente pour servir sur un quatre-quarts.

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1 pot (12 onces/350 ml) de garniture de crème glacée au caramel

1 boîte (14 onces/415 ml) de lait concentré sucré

1 pot (10 onces/300 ml) de confiture de framboises

1paquet (12 onces/340 g) de brisures de chocolat semi-doux 1⁄2 tasse (1 bâton/115 g) de beurre, en quatre

1.Mélangez la garniture au caramel, le lait concentré et la confiture de framboises dans le pot en fonte.

2.Mélangez les brisures de chocolat.

3.Couvrez et cuisez à température moyenne pendant 2 heures, en mélangeant de temps en temps.

4.Avant de servir, mélangez le beurre jusqu’à ce qu’il fonde. 10 – 12 portions

Pommes au caramel gourmet

2sacs (14 onces/800 g) de caramels 1⁄4 tasse (60 ml) d’eau

4pommes vertes, lavées

1tasse (250 ml) de noix, hachées

2cuillers à soupe (30 ml) de gingembre cristallisé, râpé 1⁄4 tasse (60 ml) de canneberges

4bâtons de popsicle

1⁄4 de tasse (60 ml) de noix de coco, rôtie (si vous le désirez)

1.Ouvrez les caramels et mettez-les dans le pot en fonte avec l’eau.

2.Couvrez et cuisez à température moyenne. Mélangez de temps en temps, jusqu’à ce que le mélange soit chaud, pendant environ 1 heure.

3.Mélangez les noix, le gingembre cristallisé et les canneberges sur une tôle de cuisson.

4.Poussez les bâtons de popsicle dans les pommes, trempez dans le caramel fondu et roulez immédiatement dans le mélange de noix et faites sécher sur le papier ciré. 10 –12 portions

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