Bittersweet Chocolate-Orange Fondue
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
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.
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