This ruby-hued berry fondue makes a brilliant coating for angel food cake, pound cake, or small macaroons. Amaretti are crisp, airy macaroons flavored with almond or apricot kernel paste. Framboise, a French raspberry-flavored liqueur, will amplify the fruity character of the sauce even more.
Total Timeunder 15 minutes
OccasionCasual Dinner Party, Family Get-together
Taste and Texturefruity, sweet
Type of Dishdessert
- 2½ cups fresh or frozen raspberries, at room temperature
- 1/3 cup red currant jelly
- 3 tablespoons sugar
- 2 teaspoons cornstarch blended with 1 tablespoon cold water
- 2 tablespoons framboise or orange liqueur
- Angel food cake or pound cake, cut into 1-inch cubes
- Small macaroons
- Amaretti cookies
Purée the raspberries in a blender and press through a fine-mesh sieve into a medium bowl, discarding the seeds.
In a small saucepan over medium heat, combine the purée and the jelly and bring to a boil.
Stir in the sugar, reduce the heat, and simmer for 1 minute. Slowly add the cornstarch mixture to the raspberry mixture and cook, stirring, until thickened. Stir in the framboise and transfer to a fondue pot. Keep warm over low heat.
Arrange the cake and cookie dippers on a serving platter and set it next to the fondue pot. Spear the morsels on fondue forks and swirl them in the warm sauce.
2005 Lou Seibert Pappas