Raspberry Fondue

Name: Raspberry Fondue
Ingredients: 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

8 ingredients

8 steps

Ingredients

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

Directions

1

Puree the raspberries in a blender and press through a fine-mesh sieve into a medium bowl, discarding the seeds.
2

In a small saucepan over medium heat, combine the puree and the jelly and bring to a boil.
3

Stir in the sugar, reduce the heat, and simmer for 1 minute.
4

Slowly add the cornstarch mixture to the raspberry mixture and cook, stirring, until thickened.
5

Stir in the framboise and transfer to a fondue pot.
6

Keep warm over low heat.
7

Arrange the cake and cookie dippers on a serving platter and set it next to the fondue pot.
8

Spear the morsels on fondue forks and swirl them in the warm sauce.