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1. Put the thawed raspberries in the work bowl
of a food processor tted with the metal chop-
ping blade. Process until puréed and smooth,
about 30 seconds. Place the purée in a ne
mesh strainer and press the liquid through into
a bowl. Discard the seeds, reserving the
purée.
2. Put the cream in the fondue pot. Set to Setting
4.5 to bring the mixture to a simmer, but not
boiling. Reduce the heat to Setting 3.5 and
gradually, using a nonstick whisk, add the
chocolate chips.
3. When the chocolate is completely blended
stir in the raspberry purée, salt and the liqueur
(if using).
4. Reduce heat to Setting 3. Serve with biscotti,
fresh or dried fruit, marshmallows, graham
crackers, pretzels, angel food cake, brownies,
etc.
white ChoColate Fondue
White chocolate leans on the sweeter side, so
pairing with more salty or tart items seems to work
best, such as pretzels and green apples.
Makes 6 to 8 servings
1 cup whole or reduced fat milk
½ cup heavy cream
1½ pounds white chocolate (chips or chopped
white chocolate)
pinch sea salt
1. Put the milk and heavy cream in the fondue
pot. Set to Setting 4.5 to bring the mixture
to a simmer, but not boiling. Reduce the heat
to Setting 3.5 and gradually, using a nonstick
whisk, add the chocolate. When the chocolate
is completely blended, stir in the salt.
2. Reduce heat to Setting 3. Serve with biscotti,
fresh or dried fruit, marshmallows, graham
crackers, angel food cake, brownies, etc.
Butter CaraMel Fondue
Like the chocolate fondue, any leftover can
either be reheated the following day, or
drizzled over a bowl of ice cream.
Makes 6 to 8 servings
3 cups granulated sugar
1½ teaspoons sea salt
¾ cup water
3 tablespoons light corn syrup
1 cup heavy cream
1 stick (4 ounces) unsalted butter, cut into
½-inch cubes
1. Put the sugar, salt, water and corn syrup in
the fondue pot. Set to Setting 7.5 and cook
until the sugar mixture turns a very light amber
color (about 15 minutes). Keep a close eye on
the caramel sauce as it can burn easily.
2. Once the sugar mixture has a light amber color,
reduce to Setting 5 and slowly and carefully
stir in the cream, no more than ¼ cup at a
time (if you add the cream too quickly, it will
foam and bubble too much). After the cream
has been incorporated, slowly whisk in the
butter (using a nonstick whisk), one piece at a
time, continually whisking to emulsify until all
the butter has been added.
3. Reduce heat to Setting 3. This is best served
with tart fruit, such as green apple wedges,
pretzels, angel food cake, brownies, etc.
sauCes For Fondues
asian Peanut sauCe
Any type of peanut butter will work for this recipe
– natural, or processed; creamy or chunky.
Use your favorite!
Makes about 1¾ cups
1 1½-inch x 1-inch piece fresh ginger,
peeled and sliced
3 garlic cloves, peeled