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Raspberry Fondue

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Make ahead:

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

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

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

Ingredients

  • 14 oz frozen raspberries in light syrup, thawed (425 g)
  • 2 tbsp cornstarch (25 mL)
  • 2 tbsp cold water (25 mL)

Instructions

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.

Serve with…

Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.

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