Raspberry Fondue

Recipe by: Lou Seibert Pappas | from Fondue

Cookstr

Course: Dessert

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Inexpensive

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.

Yield: Makes 1½ cups, or 4 to 6 servings

INGREDIENTS

2½ cups fresh or frozen raspberries, at room temperature
1/3 cup red currant jelly
3 tablespoons sugar
2 teaspoons cornstarch blended with 1 tablespoon cold water
2 tablespoons framboise or orange liqueur

dippers:

Angel food cake or pound cake, cut into 1-inch cubes
Small macaroons
Amaretti cookies

Directions

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information does not include dippers.

Calories 122kcal (6%)

Calcium 17mg (2%)

Vitamin C 15mg (25%)

Vitamin A 1mcg RAE (0%)

Potassium 96mg

Magnesium 13mg

Protein 1g

Sugar 20g

Fiber 4g