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
Print this recipe
Submitted 6/13/05.
Source: Bon Appitit
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
BITTERSWEET CHOCOLATE-ORANGE FONDUE