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" Ingredients \u2022 1 cup sugar \u2022 \u00BC cup water \u2022 4 tbsp. unsalted butter \u2022 \u00BC cup cr\u00E8me fra\u00EEche \u2022 1 tbsp. ginger juice* \u2022 \u00BC tsp. coarse sea salt \u2022 6 to 8 Asian pears or other seasonal fruit, sliced \u2022 1 loaf brioche, cut into cubes Directions In a medium, heavy saucepan, combine the sugar with the water. Cook over low heat, stirring, until sugar is dissolved. Do not stir once it has dissolved. Bring mixture to a boil and cook, swirling the pan occasionally, until the syrup is a deep amber color and just starting to smoke. Remove from the heat and let cool slightly before whisking in first the butter, then the cr\u00E8me fra\u00EEche. Stir in the ginger juice and salt. Cool slightly before pouring through a mesh strainer into a heatproof bowl for serving. Serve with Asian pear or other seasonal fruit slices and cubes of brioche for dipping. The fondue mixture may be served warm or at room temperature (and can also be used as an all-purpose caramel sauce). It may be kept for several days covered and refrigerated and then reheated in a double boiler at serving time. If it becomes too thick, thin it with water. Serves 8\u201310. *Ginger juice is available in specialty stores and some supermarkets or online at GingerPeople.com. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2331/ginger-caramel-fondue-recipe-a-61306/>