- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 7 Times
Finely chopped toasted almonds provide a special flavor in this snowy white fondue, Mexican wedding cookies are butter-powdered sugar cookies dotted with chopped pecans or almonds, Banana slices and Mexican wedding cookies were the tasters’ top favorites for dipping,
- ½ cup raw whole almonds
- 8 ounces white chocolate
- 4 tablespoons heavy (whipping) cream
- 2 tablespoons light corn syrup
- 1 to 2 tablespoons amaretto or Cognac
- ½ teaspoon vanilla extract
- Pineapple chunks
- Kiwi fruit slices
- Banana slices
- Carambola slices
- Papaya slices
- Mexican wedding cookies
- Chocolate brownies, cut into 1-inch cubes
Preheat the oven to 350°F Put the almonds in a baking pan and bake in the oven until toasted, 8 to 10 minutes, Let cool a few minutes, Chop the nuts finely.
Chop the white chocolate finely. In the top of a double boiler set over simmering water, combine the chocolate, cream, and corn syrup. Stir until the chocolate is melted and the mixture is smooth. Stir in the amaretto, vanilla, and chopped almonds. Transfer to a fondue pot and keep warm over low heat.
Arrange the fruit and cookie dippers on a serving platter and set it next to the fondue pot. Spear the morsels with fondue forks and swirl them in the warm sauce.
© 2005 Lou Seibert Pappas
This recipe serves 6. Nutritional information does not include dippers.