Lynnda's StoryRipe fresh berries are naturally the best choice for this pure fruit fondue. Out of season, frozen berries can still make a memorable sweet tart dessert, but be sure to choose unsweetened, individual quick frozen berries. For dipping, offer shortbread or crisp gingerbread cookies, bite size cubes of pound cake, chocolate or hazelnut biscotti, apple or nectarine wedges, or chilled cubes of mild cheese, such as Brie or Havarti.
4 cups (two 1 pint baskets) fresh whole strawberries, hulled, or 1 pkg (12 oz) frozen unsweetened strawberries, thawed
3 cups (about 18 oz) fresh raspberries, or 1 pkg. (12 oz) frozen unsweetened raspberries, thawed
1/2 cup unsweetened apple juice
1/4 cup sugar
2 tbsp. cornstarch
2 tbsp. black raspberry liqueur, such as chambord
1/2 pint (6 oz) fresh blueberries or 1 cup frozen unsweetened blueberries, thawed
1Puree strawberries and raspberries in food processor til smooth, working in batches if needed. Strain puree through a sieve to remove the seeds, pressing and working the bits in sieve to extract as much of the fruit and juice as possible.
2Put berry puree in medium nonreactive pan. Stir in apple juice and sugar
3In small bowl, whisk the cornstarch with liqueur til completely blended. Whisk into berry puree and bring to boil over medium heat, stirring. Reduce heat to low and simmer, stirring frequently til puree is slightly thickened, about 3 minutes. Add blueberries and cook til just heated through, about 3 minutes. Do not let the berries burst
4Transfer to ceramic fondue pot set over a low flame
Makes about 6 to 8 servings, or 2 3/4 cups
About this Recipe
Course/Dish: Fruit Desserts