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Raspberry Fondue Recipe

Cookstr
Course: Dessert
Total Time: Under 15 Minutes
Skill Level: Easy
Cost: Inexpensive
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 Raspberry Fondue

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.


© 2005 Lou Seibert Pappas
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

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

122kcal (6%)
17mg (2%)
15mg (25%)
1mcg RAE (0%)
96mg
13mg
1g
20g
4g
28g
0mg (0%)
7mg (0%)
0g (0%)
0g (1%)
0mg (3%)
FROM THE KITCHEN OF...

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