This deconstructed praline version of fondue wows time and again thanks to its simplicity and unexpected flavor. While it’s great any time of year, it’s especially suited to the summertime, when you want to keep cooking to a minimum and you have an abundance of berries, melons, peaches, and grapes at peak flavor. This setup is ideal for parties, as it encourages interaction; there’ll be no wallflowers when you set this out.

　　

Ingredients

Makes 4 servings

　　1/2 cup crème fraîche

　　1 cup plus 1/2 tablespoon (packed) dark brown sugar

　　1/2 cup chopped toasted pecans

　　Assorted fresh fruit (cherries, grapes, berries, sliced peaches, and plums, etc.)

　　6 tablespoons unsalted butter

　　2 tablespoons water

　　2 1/2 tablespoons dark rum

　　1 teaspoon pure vanilla extract

　　

Step 1

Beat together in a medium bowl the crème fraîche and 1/2 tablespoon brown sugar. Transfer to a small serving bowl.

　　

Step 2

Place the pecans in another small serving bowl. Place the crème fraîche and nuts on a platter and surround with the fruit.

　　

Step 3

Melt the butter in a medium nonstick skillet over medium heat. Increase the heat to medium high and add the remaining 1 cup sugar and the water. Stir 1 minute (mixture will bubble vigorously), then stir in the rum and vanilla.

　　

Step 4

Transfer the butterscotch to a bowl. Serve with the crème fraîche, nuts, and fruit.

　　The Epicurious Cookbook