Butterscotch fondue with vanilla

Cut the vanilla pod lengthwise and scrape out with a pinch of marrow. Melt butter on low heat in a fondue or saucepan. Add vanilla, syrup and sugar and leave to stir in butter. Blend gently for 2-3 minutes. Take the pan of fire and mix in the cream. Butterscotch fondue may be transferred to a special (pre-heated) fondue set and put on the table.

To dip: - pieces of banana (sprinkled with lemon juice) - pear slices (sprinkled with lemon juice) - orange or mandarin wedges - fresh figs cut into quarters - nectarine or peach slices - crispy biscuits with nuts or coconut - rolls of pancake or small pancakes - cantuccini (Italian almond cookies).