CHOCOLATE DESSERT FONDUE
1/2 tsp. butter
8 chocolate candy bars with almonds (1 oz.) size, broken
1 1/2 c. miniature marshmallows
3 tbsp. milk
1/2 c. whipping cream
Use 1 quart fondue pot or 1 quart crockette. Rub butter around pan.
Place candy and marshmallows in pot. Cover and cook, stirring until melted and smooth on low temperature. Gradually add whipping cream. Cover and keep warm for serving up to 6 hours. Serve with bite-size pound cake, bananas, marshmallows, fresh strawberries, grapes, mandarin oranges and pretzels.
AND
RASPBERRY FONDUE
Heat 2 packages frozen raspberries, thawed, and 1 cup current jelly to boiling. Mix 2 tablespoons cornstarch and 1 tablespoon cold water; stir into raspberry mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Strain sauce; pour into dessert fondue pot and keep warm. Spear dippers and swirl in fondue.
AND
APRICOT FONDUE
30 oz. can unpeeled apricot halves, drained
1/3 c. sugar
1 tbsp. cornstarch
3/4 c. whipping cream
1 tbsp. lemon juice
Blend apricots in blender or processor to puree. In saucepan, combine sugar and cornstarch. Stir in apricot puree, whipping cream, and lemon juice. Cook, stirring, until thickened. Serve on fondue pot
JMWhat is the best fondue pot recipe you have?
cheese and bacon.
melted guittard chocolate. strawberries. nuff said.What is the best fondue pot recipe you have?
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