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Photo by: Joseph De Leo
This ruby-hued berry fondue makes a brilliant coating for angel food cake, pound cake, or small macaroons. Amaretti are crisp, airy macaroons flavored with almond or apricot kernel paste. Framboise, a French raspberry-flavored liqueur, will amplify the fruity character of the sauce even more.
Purée the raspberries in a blender and press through a fine-mesh sieve into a medium bowl, discarding the seeds.
In a small saucepan over medium heat, combine the purée and the jelly and bring to a boil.
Stir in the sugar, reduce the heat, and simmer for 1 minute. Slowly add the cornstarch mixture to the raspberry mixture and cook, stirring, until thickened. Stir in the framboise and transfer to a fondue pot. Keep warm over low heat.
Arrange the cake and cookie dippers on a serving platter and set it next to the fondue pot. Spear the morsels on fondue forks and swirl them in the warm sauce.
Nutrients per serving (% daily value)
This recipe serves 6. Nutritional information does not include dippers.