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BITTERSWEET CHOCOLATE-ORANGE FONDUE Recipe | |
Dessert | |
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Ingredients:
Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate. Either way, be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and a variety of fresh and dried fruits make great accompaniments. 1/3 cup whipping cream 1 1/2 teaspoons (packed) grated orange peel 8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped 3 tablespoons Grand Marnier or other orange liqueur 8 1-inch pieces pound cake 8 1-inch pieces angel food cake 8 fresh strawberries, hulled 2 kiwis, peeled, each cut into 4 rounds 1 small pear, cored, cut into 1-inch pieces 1 large banana, cut into 8 rounds 1 orange, peel and white pith removed, cut into sections 8 dried Calimyrna figs 8 dried apricot halves
Directions:
Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier. Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping. Serves 4. Bon Appitit February 1997 | |