Instructions: Dip apple wedges in apple juice to prevent browning, then set aside. Peel oranges, using hands to keep skin on sections unbroken. Break apart sections and place on rack to dry for 1 hour. Cut regular bananas into 1-inch lengths.

Heat cream in saucepan over medium and bring to a boil. Reduce heat to medium-low, and cook, stirring, until melted, about 10 minutes. Stir in rum.

Transfer caramel mixture to fondue pot or crockpot and serve. Keep fondue warm over alcohol burner or in crockpot over lowest setting. Serve with selection of accompaniments.

This recipe yields 8 servings.

Wine Suggestions: Both these dessert fondues call for fruits and pastries, so please all those who have gathered with a Champagne-style wine, such as Gloria Ferrer Royal Cuvee.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.