Mini 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.

MINI FRUIT TARTS

Steps:

• Preheat the oven to 375 degrees F.
• Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
• Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
• Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.

FRUIT FONDUE

Steps:

• Puree the berries in a blender or food processor. In a small bowl, dissolve the cornstarch in the liqueur or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Pour into a serving bowl or fondue pot. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce.

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.

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.

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 PASTRIES AU FONDUE

Steps:

• Separate roll dough into 4 rectangles; pinch together along perforations. Cut each square into eight 2 inch pieces. Place a piece of candy or fruit on each square and fold dough over to cover candy or fruit completely. Seal edges well.
• Either fry pastries ahead of time in oil or heat oil and transfer to fondue pot, allowing guests to fry their own pastries. Fry until dark golden brown. Serve with cinnamon and sugar, or chocolate fondue.
• Suggested filling, chocolate covered mints, caramels, marshmallows, maraschino cherries, candied pineapple, halved strawberries, halved orange gummy slices.

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.