Fruits Of The Forest Fondue Recipes

Steps:

• Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
• Add the cream and vanilla, stirring together, and then take off the heat.
• Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit.

Steps:

• Puree the berries in a blender or food processor. In a small bowl, dissolve the cornstarch in the liqueur or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Pour into a serving bowl or fondue pot. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce.

Steps:

• Roll out and place bottom pie pastry into a 9 ½ inch deep dish pie pan; place in the refrigerator for 15 minutes.
• Make the filling: in a big bowl, combine the fruit, ½ cup sugar, ginger, nutmeg, and lemon juice; toss well to mix, then set aside for 10 minutes to juice.
• Mix the remaining 3 tablespoons sugar and the cornstarch together in a small bowl; stir in the mixture into the fruit.
• Preheat oven to 400°.; roll out top crust.
• Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
• Lightly moisten the rim of the pie shell; place top crust over filling; press the top and bottom pastries together along the dampened edge.
• Trim the pastry with scissors or knife, leaving an even ½-inch overhang all around; flute/crimp edges, as desired.
• Poke several steam vents in the top of the pie with a fork or paring knife.
• Put a couple of vents near the edge of the crust so you can check the juices there later.
• To glaze: lightly brush the pastry with milk and sprinkle with coarse sugar.
• Place the pie on the center oven rack and bake for 30 minutes; decrease temperature to 375° and rotate pie 180°; slide an foil-lined baking sheet onto the rack below to catch any drips.
• Bake about 35-45 minutes until the juices bubble thickly at the steam vents and the top is golden brown; if the top of the pie starts to get too dark, cover with loosely tented foil during the last 10-15 minutes.
• Transfer pie to a wire rack and let cool for at least 2 hours before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir apple, strawberries, blackberries, raspberries, and rhubarb together in a bowl. Pour lemon juice and sprinkle sugar over fruit mixture and toss to coat.
• Line a 9-inch pie pan with prepared pie pastry. Turn apple mixture into pie pan. Cover with remaining pie pastry and pinch and crimp edges to seal the crusts. Cut several air holes into the top of the pastry.
• Bake in the preheated oven until crust is golden and fruit is tender and bubbling, 30 to 40 minutes.

Steps:

• Thread the fruits onto wooden skewers. Melt the milk chocolate on a low heat in the microwave and transfer to a small serving bowl. Serve the kebabs on a platter with the yogurt and melted chocolate for dipping and get everyone to dig in.