Fruit Fondue (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 to 3 cups fresh berries or 2 (10-ounce) packages frozen berries, for serving |
2 tablespoons cornstarch |
4 tablespoons liqueur of choice, or water |
a variety of fruits (apples, pears, melons, figs, strawberries, cut into bite-sized pieces |
pound cake, angel food cake, small cookies, etc., for serving |
Directions:
1. Puree the berries in a blender or food processor. In a small bowl, dissolve the cornstarch in the liqueur or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Pour into a serving bowl or fondue pot. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce.
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