Fruit Fondue Recipes

FAST AND HEALTHY FRUIT FONDUE

Steps:

• Put the cocoa powder and the sugar together in a small saucepan, and then whisk in the water. Heat the mixture on medium heat, stirring, until it is smooth and comes to a simmer.
• Stir in the dissolved cornstarch and continue cooking until the syrup thickens a bit. Take off the heat and add the vanilla. Note: The cornstarch thickens the sauce and makes it more 'dippable', but you can leave it out if you like, for a thinner sauce. Let the syrup cool before using. You can store it for quite a while in the fridge.
• For the fruit skewers, wash the fruit and peel, if necessary. Slice the bananas and kiwi. Cut larger fruit like melon and pineapple into chunks, and leave berries whole. Thread the fruit onto bamboo skewers. If you are serving to small children, snip off the pointed ends after you have assembled them.
• If you would like to freeze the fruit, assemble the skewers and then place them on a baking sheet. Set the whole pan into the freezer and freeze until firm, this will take several hours. Remove the skewers shortly before serving. Note: For freezing use berries, grapes, banana and kiwi.

FRUIT FONDUE

Steps:

• Partially thaw juice; mix with yoghurt.Add cinnamon or nutmeg.Flavour with honey; serve in a bowl.Arrange the fruit around the bowl.

MANGO FRUIT FONDUE

Steps:

• In a small saucepot combine the diced mango, coconut cream, coconut milk, and ginger. Bring to a simmer over medium heat and continue to simmer, stirring occasionally so that it does not scorch on the bottom. Simmer for about 15 minutes, remove from the heat and stir in the butter. Empty contents of pot into a blender or food processor and puree until smooth. Add the lime juice and blend just to combine. Pour the mixture into a serving bowl. Serve with chocolate biscotti and ladyfingers.
• Chef's note: Coco Lopez is a cream of coconut that's made from the milk of coconut pulp blended with cane sugar. It is typically used in tropical drinks like Pina Coladas.

FRUIT FONDUES

Steps:

• In a saucepan, stir caramel sauce until heated. In a large glass measuring cup, microwave chocolate chunks until almost completely melted, then stir. Using skewers, dip fruit into sauces.

BUTTERSCOTCH FRUIT FONDUE

Steps:

• Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
• Add the cream and vanilla, stirring together, and then take off the heat.
• Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit.

FRUIT AND CHOCOLATE FONDUE

Steps:

• Place chocolate in a double boiler on the stove. When melted, add the cream and stir until soupy. Remove from the heat and serve in a fondue pot with a low flame or preheated ceramic dish. Serve with berries and other fruit.

FRUITY FONDUE

Steps:

• Thread the fruits onto wooden skewers. Melt the milk chocolate on a low heat in the microwave and transfer to a small serving bowl. Serve the kebabs on a platter with the yogurt and melted chocolate for dipping and get everyone to dig in.

MINI FRUIT FONDUE

Steps:

• Thread 3 pieces of fruit onto each toothpick. Chill for 1 hour. Make sweet dips. Sprinkle with nonpareils and serve with fruit.