In a large saucepan over medium heat, stir the sugar and the water together until the sugar dissolves. Increase the heat to medium-high and let the mixture cook undisturbed until it's amber colored, about 5 minutes. If the outer edges begin to brown first, lift the pan and gently swirl it around.
Slowly whisk in the cream. Reduce the heat to low and simmer the mixture, stirring occasionally, until it's slightly reduced, about 5 minutes.
While the dip simmers, slice the fruit and arrange it on a platter.
Remove the pan from the heat and stir in the chocolate until it's melted. Carefully transfer the dip to a fondue pot set over a flame or to a small, heat-safe bowl (use caution; the liquid will be very hot). Let the dip cool at least 10 minutes before eating.