Raspberry Fondue
- 2 1/2 cups fresh or frozen raspberries, at room temperature
- 1/3 cup red currant jelly
- 3 tablespoons sugar
- 2 teaspoons cornstarch blended with 1 tablespoon cold water
- 2 tablespoons framboise or orange liqueur
- Angel food cake or pound cake, cut into 1-inch cubes
- Small macaroons
- Amaretti cookies
- Puree the raspberries in a blender and press through a fine-mesh sieve into a medium bowl, discarding the seeds.
- In a small saucepan over medium heat, combine the puree and the jelly and bring to a boil.
- Stir in the sugar, reduce the heat, and simmer for 1 minute.
- Slowly add the cornstarch mixture to the raspberry mixture and cook, stirring, until thickened.
- Stir in the framboise and transfer to a fondue pot.
- Keep warm over low heat.
- Arrange the cake and cookie dippers on a serving platter and set it next to the fondue pot.
- Spear the morsels on fondue forks and swirl them in the warm sauce.
frozen raspberries, red currant, sugar, cornstarch, framboise, angel food cake, macaroons, amaretti cookies
Taken from www.cookstr.com/recipes/raspberry-fondue (may not work)