1. In a small saucepan, warm cream over very low heat. Keep warm while you makethe caramel. Alternately, warm it in a glass bowl in the microwave for 30 seconds.
2. In a large saucepan, combine water and sugar. Cover and cook over medium-low heat until sugar dissolves, about 6 minutes. Stir the mixture occasionally to dissolve the sugar, or swirl the pan. Uncover, increase heat to medium-high, and bring to a boil. Continue boiling until the mixture begins to change color, then turns dark gold, about 10 minutes. This may happen suddenly, so watch carefully. If necessary, stir gently with a wooden spoon to help the mixture cook evenly, or swirl the pan. As soon as sugar turns dark gold, remove pan from heat.
3. Slowly and carefully pour warm cream into the hot caramel (the mixture willbubble up). When the bubbling subsides, use a wooden spoon to stir the caramel in to a smooth sauce. Pour into a serving bowl or individual bowls and let cool to room temperature (10 to 30 minutes, depending on the size of the bowls).
4. Arrange the fruit on a serving plate, with skewers or fondue forks on the side. To eat,skewer fruit and dip in caramel sauce.
Note: Once you've added the cream to make caramel sauce and the bubbling has gone down, you can add flavors. Try one of the following:1/4 tsp. Taste of Inspirations trademark Fleur de Sel sea salt;3/4 tsp. grated orange zest;2 oz. finely chopped bittersweet chocolate(stir until melted);1 tsp. vanilla extract;1 Tbsp. rum, Kahlúa, or other liqueur
Source: Hannaford fresh Magazine, September - October 2010