Best 5 Fruit Fondue Recipes
Indulge in a delectable journey of flavors with our fruit fondue extravaganza! This delightful treat offers a symphony of taste experiences, featuring three distinct recipes that cater to various preferences. Embark on a culinary adventure with our classic chocolate fondue, a timeless indulgence that pairs perfectly with an array of fresh fruits. For those seeking a tangy twist, our citrus fondue beckons with its vibrant flavors, while our creamy caramel fondue enchants with its rich, buttery sweetness. Each recipe is meticulously crafted to ensure a smooth, luscious fondue that will tantalize your taste buds and leave you craving more. Gather your loved ones, select your favorite fruits, and prepare to embark on a fondue feast that promises unforgettable moments of pure bliss.
Let's cook with our recipes!
FRUIT FONDUE
Provided by Robert Irvine : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 5
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.
BUTTERSCOTCH FRUIT FONDUE
If ever you've - lazily, guiltily - bought ready peeled, sliced, cubed fruit from the supermarket and then wondered why you bothered, as you get home to discover the fruit is brightly hued but dimly flavored, this is the solution. Anything, frankly, dunked into a butterscotch sauce tastes good, and this is a fabulous everyday or even party pudding. I own up, some fruits come out of a cellophane box, the mango ready cubed, the melon ready sliced, but mostly I make this for the children using bananas and pears I have actually managed to peel and slice myself. The strawberries you don't even need to hull: Their stalks are useful to lower the berries into the molton fondue. I give everyone - here just the two of us - a little cup of fondue for their own individual dipping. It does mean you make more sauce than is needed, but gets around the shared spit and saliva issue. Or you could make half the amount and pour over a cubed mix of pineapple, papaya, mango. Either way, you don't want the butterscotch fondue too fiercely hot, not least because it will be too runny. If you make it before you sit down to eat altogether, it should be just about perfect by the time you reach pudding. I am also pretty keen on this cold, spooned straight from the cup. You could subsitute dark corn syrup for the golden syrup, but I'm afraid it doesn't have the viscosity or flavor. Since you can now get Lyle's Golden Syrup sent to you from Amazon Gourmet, I don't feel bad recommending the less familiar ingredient.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 2 servings
Number Of Ingredients 7
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.
CARAMEL FONDUE WITH FRESH FRUIT
Steps:
- Add the first 3 ingredients to a saucepan and bring it to a boil over medium heat. Cook the mixture until the sugar has dissolved, about 10 to 15 minutes.
- Lower the heat to a simmer and cook until the sugar mixture becomes an amber color, about 20 to 30 minutes. Remove from the heat and stir in the remaining ingredients. Bring the mixture back to a light simmer and cook for 5 minutes. Set aside and let cool for about 30 minutes.
- Serve in a fondue pot with dipping choices surrounding the pot so they can be easily dipped in the caramel.
MINI FRUIT FONDUE
Provided by Rose Hammick
Categories Condiment/Spread Chocolate Fruit Dessert Kid-Friendly Yogurt Strawberry Pineapple Birthday Party Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 kabobs
Number Of Ingredients 14
Steps:
- Thread 3 pieces of fruit onto each toothpick. Chill for 1 hour. Make sweet dips. Sprinkle with nonpareils and serve with fruit.
SUMMER FRUIT WITH PRALINE FONDUE
Categories Dairy Fruit Dessert Quick & Easy Pecan Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Transfer butterscotch to bowl. Serve with crème fraîche, nuts, and fruit.
Tips:
- Choose ripe, seasonal fruits: This will ensure that your fondue is bursting with flavor.
- Cut the fruits into bite-sized pieces: This will make them easier to dip and eat.
- Use a variety of fruits: This will create a more interesting and colorful fondue.
- Don't overcrowd the fondue pot: This will prevent the fondue from cooling down too quickly.
- Keep the fondue warm: You can do this by using a fondue pot that has a built-in heater or by placing the fondue pot over a low flame.
- Serve the fondue with a variety of dipping options: This could include cookies, marshmallows, pound cake, or even fruit.
- Enjoy the fondue while it's still warm and melted: Fondue is best enjoyed fresh and warm.
Conclusion:
Fruit fondue is a delicious and easy-to-make dessert that is perfect for any occasion. With its variety of colorful fruits and dipping options, fondue is a surefire crowd-pleaser. So next time you're looking for a fun and festive dessert, give fruit fondue a try!
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