Fruit Fondue

Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian

Print as:
3x5 Recipe Card
4x6 Recipe Card
Full Page

Home > Fruits

Fruit Fondue

Yields: 2 cups dipping sauce

Preparation time:

Ingredients:

A variety of fruits (apples, pears, melons, figs, strawberries, whatever is fresh and good) cut into bite sized pieces
Pound cake, angel food cake, small cookies, etc.
2 to 3 cups fresh berries or 2-10 oz (280 g) packages frozen berries
2 Tbs cornstarch (cornflour)
4 Tbs liqueur of your choice (may substitute water)

Puree the berries in a blender or food processor. Dissolve the cornstarch in the liqueurs or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce.

Book Store
Bulletin Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques

Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy