whisk until creamy and smooth after each
addition. When the chocolate is completely
blended in, add the liqueurs. Keep warm using
Setting 3 to serve the fondue.
Dipping suggestions include sliced pears, fresh
strawberries, cookies, cubes of pound cake,
CHOCOLATE RASPBERRY FONDUE
1 12-ounce package frozen
1-1/2 cups heavy cream
1-1/2 pounds bittersweet chocolate, chopped
2-3 tablespoons Chambord or Kirschwasser
Place the thawed raspberries in the work bowl of
Food Processor fitted with the metal
blade. Process until puréed and smooth, about
30 seconds. Place the purée in a fine mesh sieve
(also called a Chinois) and press the liquid
through into a bowl. Discard the seeds.
Place the cream in the Cuisinart
Heat using setting 4-1/2, until the cream is
bubbling. Gradually stir in the chopped chocolate,
1/2 cup at a time, whisking with a plastic or
nonstick whisk, until completely smooth after
Measure out 1/3 cup of the raspberry purée and
stir into the chocolate. Reserve the remaining
purée for another use (or freeze to make
Chocolate Raspberry Fondue at a later date).
Stir in the liqueur. For serving, keep the fondue
warm using Setting 3.
This versatile fondue is good with all fruits that are
suitable for dipping. The tartness of the raspberry
purée also makes it good for cubes of pound or
angel food cake, cookies, brownies, or biscotti.
Makes 8 servings
1 can (12 ounces) pitted apricots
1 tablespoon fresh lemon juice
1 cup half-and-half
1 cup mascarpone
18 ounces white chocolate, chopped
(use white chocolate, not coating)
3 tablespoons apricot liqueur
1 tablespoon Amaretto or Frangelico
Place the apricots in the Cuisinart
Processor fitted with the metal blade.
Process until smooth and puréed, about
20 seconds. Stir in lemon juice; reserve.
Place the half-and-half and mascarpone in
Fondue Pot. Heat using Setting
5 - 6, until bubbling. Reduce the heat to Setting
3-1/2 and stir until the mascarpone is completely
incorporated into the cream. Gradually add the
white chocolate, 1/2 cup at a time, whisking it in
and stirring until it is completely melted before
each addition. Stir in the liqueurs. Reduce the
heat to Setting 3 to serve the fondue.
Just before serving, measure out 1/2 cup of the
apricot purée. Drizzle the apricot purée into the
fondue and swirl with a knife for a marbleized
White Chocolate Apricot Fondue is very sweet.
It is best served with tart fruits such as pineapple,
fresh apricots, Clementine sections, or kiwi
chunks. It is also good with chocolate biscotti.
WARM BERRY FONDUE
Makes 8 servings
5 – 6 cups mixed fresh (can use frozen)
berries (strawberries, blueberries,
1/2 cup sparkling wine
4 tablespoons cornstarch + 2 tablespoons
water, stirred until smooth
1/3 cup liqueur (a fruit or nut flavored liqueur
is a good choice)
Reserve about one quarter to one half cup of the
fresh berries. Purée the remaining berries in the
Food Processor until smooth. Place in
a fine mesh sieve (also called a Chinois), and
press out the liquid. Discard the seeds.
Place the seeded berry purée and sparkling wine
in a Cuisinart 3-1/2 quart sauce pan and heat
over medium heat, stirring frequently until it is
bubbling gently; cook for 4 –5 minutes. Sir in the
cornstarch mixture and cook until the mixture
thickens and the milky appearance has cooked
away. Transfer to the Cuisinart
Fondue Pot and