RASPBERRY FONDUE
Make and share this Raspberry Fondue recipe from Food.com.
Provided by lilkittykt
Categories Dessert
Time 10m
Yield 5 serving(s)
Number Of Ingredients 3
Steps:
- Place the raspberries in a blender and puree until smooth, strain the puree into a medium saucepan, using a wooden spoon, force the puree through the strainer, discarding the seeds.
- Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently.
- Stir in the mint, then transfer to a fondue pot and keep warm, or serve at room temperature.
- This can be served with fresh fruit slices,or chunks of pound cake.
RASPBERRY FONDUE WITH MERINGUE CLOUD HEARTS
Steps:
- Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and whisk until melted and smooth. Stir in jam and liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner. If eating immediately, serve in a decorative gravy boat. Serve with Meringue Cloud Hearts for dipping.
- Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
- Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
- Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.
CHOCOLATE CARAMEL RASPBERRY FONDUE (FOR MINI CROCK POT)
I first tasted this fondue at a friend's Christmas party about 8-9 years ago. I think just about everyone left that party with a copy of the recipe! I have served this at my own parties many times with great success. I enjoy serving this with strawberries, fresh pineapple chunks, cantaloupe, bananas, and sponge cake as the dippers. This makes enough fondue to partly fill a medium-sized crockpot.
Provided by HeatherFeather
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam.
- Cook over low heat, stirring often, until melted and smooth- this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn).
- When everything has melted together, pour into a either a fondue pot or a crockpot set on low heat.
- Serve along with a platter of bite-sized pieces of sponge cake, pound cake, and fresh fruit and some fondue forks or skewers to dip into the fondue.
DARK CHOCOLATE RASPBERRY FONDUE
Dip into the dark, rich pleasure of chocolate fondue! Four ingredients are all it takes to make this indulgent treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- In fondue pot or 2-quart saucepan, mix whipping cream, raspberry preserves and honey. Heat over warm/simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).
- Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. (If using saucepan, pour into fondue pot and keep warm over warm/simmer setting.) Serve with dippers.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 16 g, TransFat 0 g
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