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13
Keep warm using Setting 3 to serve the fondue.
Dipping suggestions include sliced pears, fresh
strawberries, cookies, cubes of pound cake,
brownies.
CHOCOLATE RASPBERRY FONDUE
Makes 6–8 servings
1 12-ounce package frozen
raspberries, thawed
1½ cups heavy cream
1½ pounds bittersweet chocolate, chopped
2 to 3 tablespoons Chambord or Kirschwasser
Put the thawed raspberries in the work bowl
of a Cuisinart
®
Food Processor fitted with the
metal blade. Process until puréed and smooth,
about 30 seconds. Pour the purée into a fine
mesh sieve (also called a chinois) and press the
liquid through into a bowl. Discard the seeds.
Pour the cream into the Cuisinart
®
Electric
Fondue Pot. Heat using setting 4½, until the
cream is bubbling. Gradually stir in the chopped
chocolate, ½ cup at a time, whisking with a
plastic or nonstick whisk, until completely
smooth after each addition.
Measure out
1
⁄3
cup of the raspberry purée and
stir into the chocolate. Reserve the remain-
ing 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.
WHITE CHOCOLATE
APRICOT FONDUE
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
Put the apricots in a Cuisinart
®
Food Processor
fitted with the metal blade. Process until
smooth and puréed, about 20 seconds. Stir in
lemon juice; reserve.
Put the half-and-half and mascarpone in
the Cuisinart
®
Electric Fondue Pot. Heat using
Setting 5–6, until bubbling. Reduce the heat
to Setting 3½ and stir until the mascarpone
is completely incorporated into the cream.
Gradually add the white chocolate, ½ 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 ½ cup of the
apricot purée. Drizzle the apricot purée into the
fondue and swirl with a knife for a marbleized effect.
White Chocolate Apricot Fondue is very sweet.
It is best served with tart fruits such as pineap-
ple, fresh apricots, Clementine sections, or kiwi
chunks. It is also good with chocolate biscotti.
WARM BERRY FONDUE
Makes 8 servings
5 to 6 cups mixed fresh (can use frozen)
berries (strawberries, blueberries,
raspberries, blackberries)
½ 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
a Cuisinart
®
Food Processor until smooth. Pour
into a fine mesh sieve (also called a chinois),
and press out the liquid. Discard the seeds.
Pour the seeded berry purée and sparkling wine
into a Cuisinart 3½ quart saucepan 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
®
Electric Fondue
Pot and stir in the liqueur. Keep warm at Setting
3 to serve the fondue.
Warm Berry Fondue is good served with cubes
of lemon pound cake, chocolate angel food
cake, bites of brownies, sliced bananas, sliced
apricots or peaches, or cookies.
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