Raspberry Fondue



Published by Chronicle

This image courtesy of Joseph DeLeo

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

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationvegetarian



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


  1. Purée the raspberries in a blender and press through a fine-mesh sieve into a medium bowl, discarding the seeds.

  2. In a small saucepan over medium heat, combine the purée and the jelly and bring to a boil.

  3. 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.

  4. 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.


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