Raspberry Fondue Recipes

Steps:

• Thaw and drain raspberries, reserving 1 tablespoon juice. Mash raspberries. Press through a fine-mesh strainer into a small saucepan; discard seeds., Add apple butter and red-hots to strained raspberries; cook over medium heat until candies are dissolved, stirring occasionally. Combine cornstarch and reserved juice until smooth; stir into berry mixture. Bring to a boil; cook and stir over medium heat for 1-2 minutes or until thickened., To serve warm, transfer to a small fondue pot and keep warm. Or, to serve cold, refrigerate until chilled. Serve with fruit.

Steps:

• In fondue pot or 2-quart saucepan, mix whipping cream, raspberry preserves and honey. Heat over warm/simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).
• Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. (If using saucepan, pour into fondue pot and keep warm over warm/simmer setting.) Serve with dippers.

Steps:

• Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and whisk until melted and smooth. Stir in jam and liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner. If eating immediately, serve in a decorative gravy boat. Serve with Meringue Cloud Hearts for dipping.
• Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
• Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
• Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.

Steps:

• Break up chocolate bar and place into a medium bowl.
• Add cream and puree (or juice). Microwave on High for 1 1/2 minutes, stir, Microwave about 1 minute longer or until chocolate is completely melted and mixture is smooth.
• Stir in Chambord.
• Transfer chocolate to 6-8 individual ramekins, such as small souffle dishes.
• Arrange on plates with dippers.
• Serve with toothpicks or small forks.
• (Or set up in a fondue kit if you have one).

Steps:

• Place raspberries in a bowl; set aside to thaw.
• Strain raspberries, reserving 1 Tablespoon juice; discard seeds.
• In a small saucepan, combine strained berries, apple butter and red-hots; cook over medium heat until the candies are dissolved, stirring occasionally.
• In a small bowl, combine cornstarch and reserved juice until smooth; stir into berry mixture. Bring to a boil; cook and stir over medium heat for 1-2 minutes or until thickened.
• Serve warm or cold with fruit. To serve warm, transfer to a serving dish, 1 1/2 quart slow cooker, or fondue pot.

Steps:

• In a large saucepan, combine the first 5 ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth. , Transfer to a 1-1/2-qt. slow cooker or fondue pot. Serve warm with pound cake or fruit.

Steps:

• Place the raspberries in a blender and puree until smooth, strain the puree into a medium saucepan, using a wooden spoon, force the puree through the strainer, discarding the seeds.
• Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently.
• Stir in the mint, then transfer to a fondue pot and keep warm, or serve at room temperature.
• This can be served with fresh fruit slices,or chunks of pound cake.

Steps:

• Break chocolate into pieces into medium bowl.
• Add cream (start with 1/2 c and if you want more after it's all melted, then you may add more. you don't want it too thin!) and raspberry puree. Microwave on med-high (i do 70% power on my microwave) for 1 1/2 minutes. Stir.
• Microwave approx 1 1/2 minutes more or until chocolate mixture is melted and smooth.
• Stir in jam. (and more cream, if desired).
• Place in a fondue pot and serve with dippers of your choice.
• (Can be stored in freezer up to 2 weeks or can be refrigerated for 1 week before serving).