- 1/2 cup cream
- 2 T kirsch, triple sec, or brandy
- 9 oz milk chocolate, preferably Swiss, chopped
- fruits including: dried pineapple, mango and apple; fresh pears; fresh strawberries; fresh tangerine or mandarin slices
- lady fingers and profiteroles
In a double boiler over simmering water, heat the cream and liqueur or brandy. Add chocolate all at once, stirring until smooth. Transfer to a warmed stoneware or metal fondue pot and accompany with the fruits and sweets. Spear a piece of fruit with a fondue fork and dip the lady fingers or profiteroles into the pot by hand.
Yield: 6 servings
Notes: We used triple sec in our fondue, and served it with McIntosh and Gala apples, Bosc and Starkrimson pears, pound cake, and Girl Scout shortbread cookies. We no longer have a double boiler, preferring to use a metal or glass bowl over a pot so that we have less pots and pans to take up space in our cabinets.
Oh my, this was DELICIOUS!! We haven’t had fondue in awhile, having cracked our larger fondue pot into two pieces by “warming” over the sterno burner. That was a bad idea! So warm your fondue pot by pouring warm water in it! Our favorite dipper was the McIntosh apples and both the apples won out over the other choices. We thought the pound cake and shortbread cookies entirely too sweet with the chocolate, and the pears, while good, were slippery and hard to dip into the chocolate. The pears have a different texture than apples, and we thought the crispness of the apples was a better match with the chocolate as well. We had some Sweet Apple Wine from Adams Vineyards in Willow Spring, NC, which paired nicely with our desserts.