Fruit Fondue Recipes

FRUIT FONDUE

Steps:

• Partially thaw juice; mix with yoghurt.Add cinnamon or nutmeg.Flavour with honey; serve in a bowl.Arrange the fruit around the bowl.

FAST AND HEALTHY FRUIT FONDUE

Steps:

• Put the cocoa powder and the sugar together in a small saucepan, and then whisk in the water. Heat the mixture on medium heat, stirring, until it is smooth and comes to a simmer.
• Stir in the dissolved cornstarch and continue cooking until the syrup thickens a bit. Take off the heat and add the vanilla. Note: The cornstarch thickens the sauce and makes it more 'dippable', but you can leave it out if you like, for a thinner sauce. Let the syrup cool before using. You can store it for quite a while in the fridge.
• For the fruit skewers, wash the fruit and peel, if necessary. Slice the bananas and kiwi. Cut larger fruit like melon and pineapple into chunks, and leave berries whole. Thread the fruit onto bamboo skewers. If you are serving to small children, snip off the pointed ends after you have assembled them.
• If you would like to freeze the fruit, assemble the skewers and then place them on a baking sheet. Set the whole pan into the freezer and freeze until firm, this will take several hours. Remove the skewers shortly before serving. Note: For freezing use berries, grapes, banana and kiwi.

EAGLE BRAND® CHOCOLATE FONDUE

Steps:

• In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
• Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

FRUIT FONDUE

Steps:

• Wash and trim the fruit and cut into bit-size shapes or slices. Drizzle with lemon juice, arrange on a platter and set aside.
• Combine 1/4 cup milk with vanilla pudding, stirring until smooth.
• In a saucepan over medium heat, slowly bring the remaining milk, sugar, and pudding mixture to a boil, stirring constantly until smooth and thick.
• Transfer mixture to a fondue pot and place on a fondue burner to keep warm. Place the fruit on fondue forks and dip into the pudding mixture. Serve.

FRUIT FONDUES

Steps:

• In a saucepan, stir caramel sauce until heated. In a large glass measuring cup, microwave chocolate chunks until almost completely melted, then stir. Using skewers, dip fruit into sauces.

PEANUT FRUIT FONDUE

Steps:

• Combine first three ingredients together in fondue pot.
• Heat over low heat, stirring constantly until mixture starts to boil.
• Prepare fruit, dipping pears and apples into lemon juice to keep them from turning brown.
• Arrange decoratively on platter.
• To serve, spear a fruit piece with fondue fork or bamboo skewer, dip into sauce, then coat with chopped peanuts or shredded coconut.

FRUITY FONDUE

Steps:

• Thread the fruits onto wooden skewers. Melt the milk chocolate on a low heat in the microwave and transfer to a small serving bowl. Serve the kebabs on a platter with the yogurt and melted chocolate for dipping and get everyone to dig in.

WARM STRAWBERRY FONDUE

Steps:

• In a food processor, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. , Pour into saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with cake and fruit.

MINI FRUIT FONDUE

Steps:

• Thread 3 pieces of fruit onto each toothpick. Chill for 1 hour. Make sweet dips. Sprinkle with nonpareils and serve with fruit.