Orange Rum Fruit Fondue Dipping Sauce - Chef Chadwick Isom

Juice and zest of 1 orange
1 1/2 C. brown sugar
1/2 C. rum
1 cup sour cream


In a sauce pot, simmer the orange zest, orange juice, brown sugar, and rum.  Simmer for 3-5 minutes or until liquid is reduced a little to boil out the alcohol.  Cool off the mixture for 5-10 minutes, then whisk in the sour cream.  Serve with whipped cream.