Tuesday, February 5, 2013

Dessert Fondue

Between finishing our basement and running around like chickens, we are dismally behind on entertaining.  (Not to fear, we are determined to remedy that over the next several months!)  So it was a real treat when friends joined us recently for dessert.  I dusted off our fondue pot and tried a new sauce: Maple and Cinnamon.  White Chocolate and Toffee Swirl is still our favorite, but this one was delicious.  Ideal for winter - the combination reminded me of apple pie.  I thought the most complimentary dipper was apple slices, which is funny, because that wasn't even listed as a suggestion.  Thank you, Hubby!  (His idea.)  :)  These recipes are from The Fondue Cookbook by Gina Steer.  It's a beautiful little book, although many of the recipes include alcohol as an ingredient (which we don't drink).  Broth could probably be substituted in most cases.  There's a nice selection of main dishes and appetizers, but we've only tried desserts.

Fondue is a lot of fun with company!  Many people haven't experienced it, making for a memorable experience and conversation starter.  We're limited to three or fewer guests, since our supplies only accommodate six.  Maybe someday we'll purchase another set, but right now six feels about right for the prep work involved.

White Chocolate and Toffee Swirl ~ Serves 6 to 8
8 oz white chocolate, broken into small pieces
2/3 cup heavy cream
2 tbsp brown sugar
1 tbsp corn syrup
2 tbsp butter
2 tbsp light cream

Suggested Dippers:
Pear and pineapple wedges, strawberries, hazelnut sponge and Italian biscotti cookies

Place chocolate and heavy cream in fondue pot.  Place over moderate heat, stirring frequently until chocolate has melted.  Transfer to the lit burner.

Place sugar, corn syrup, and butter in a small pan and heat gently until blended.  Remove from heat and stir in light cream.  Pour the toffee sauce on top of the white chocolate fondue in a swirl.  Serve with fruit and cookies for dipping.

Maple and Cinnamon ~ Serves 4
1/2 stick butter
2/3 cup brown sugar
1 1/2 tsp cinnamon
1 1/2 cups light cream
2 tbsp maple syrup
2 tbsp cornstarch

Suggested Dippers:
Strawberries, melon balls, pineapple and mango wedges, ladyfingers, and graham crackers.  We served: apples, strawberries, and two kinds of cookies: Madeleines (resemble shells with ridges), and Biscoff (taste similar to graham crackers)

Place butter with sugar and a tsp of the ground cinnamon in a saucepan.  Heat gently until sugar has dissolved.  Stir well.  Bring to a boil and cook for 1 minute.

Stir in cream and syrup.  Blend cornstarch with 1 tbsp water and stir into the pan.  Cook, stirring until mixture thickens.

Pour into fondue pot and place over lit burner.  If fondue starts to burn, remove from heat for a short time.  Sprinkle with remaining cinnamon.


I didn't plan this to be super fancy, but the spread actually turned out quite pretty and Valentiney.  I was originally planning to serve tea, hence the tea cups, but changed my mind at the last minute and opted for a pitcher of milk.  I'm glad I did!  The milk was needed!


katrina said...

that looks so YUMMY!!!!