Substitute frozen strawberries (or mixed berries) in syrup for the raspberries.
For a more intense flavor, stir ½ cup (125 mL) fresh berries into fondue pot just before serving.
For a lighter consistency, puree half of the raspberries before adding to saucepan.
Prepare to end of Step 2. Cool, then refrigerate. Reheat in microwave on Low until heated (about 1 to 2 minutes) or over low heat in saucepan on stove. Stir and transfer to fondue pot.
Cut up dippers.
Serves4 to 6
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesweet, tart
Type of Dishdessert sauce, sauces
- 14 oz frozen raspberries in light syrup, thawed (425 g)
- 2 tbsp cornstarch (25 mL)
- 2 tbsp cold water (25 mL)
In a sieve over a bowl, drain raspberries, reserving 1 cup (250 mL) syrup. In another bowl, whisk together cornstarch and water until dissolved.
In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened.
Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame.
Spear a piece of fruit or cake with fondue fork and dip in fondue.
Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.
2007 Ilana Simon