Fondue fit for royalty.

I haven't double crocked in a while. Mainly because my little crock keeps burning things and that frustrates the crap out of me. We had some friends over tonight (Hi Laura and Jonah!), so I decided to make a main dish AND a dessert. I also reheated yesterday's fondue because we had a ton leftover and there was no way just the two of us would've been able to eat it all. Share the wealth, right? It was a good thing I did, too, because this brie dish didn't really make as much as I thought it would.

"Brie with Apricot Topping" (3.5 quart pot)

~small round of brie (The one I used was 8.5 oz)
~1/2 cup dried apricots, chopped
~2 T dark brown sugar
~2 T water
~1 t balsamic vinegar
~1/4 t dried rosemary
~1/2 c walnuts, chopped

Place brie in a small CorningWare dish that fits inside crock pot.
Mix apricots, sugar, water, vinegar, and rosemary in small bowl; spoon on top of brie.
Sprinkle walnuts on top.
Cover and cook on low for 3 hours.

Serve with...stuff. We had apples, carrots, broccoli, pretzels, and crackers.

4 servings.

Brie is my new favorite cheese. Especially crocked brie. We decided that I should probably be thankful it's so expensive. We licked the bowl. It was THAT good.

"Raspberry Chocolate Caramel Fondue" (6 quart pot)

~12 oz bag of semi sweet chocolate chips
~12 oz jar of caramel ice cream topping
~1/2 C seedless raspberry preserves

Add everything to a medium CorningWare dish that fits in the crock pot.
Mix all ingredients in dish.
Cover and cook on low for 2 hours or until smooth.

Serve with...stuff. We had pretzels, apples, strawberries, and angel food cake.

I had to pour some of it down the sink to keep us from licking this bowl clean as well. It was THAT good.