Warm Strawberry Fondue Recipes

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.

STRAWBERRY FONDUE

Steps:

• Place strawberries in a food processor; cover and process until pureed. Transfer to a small saucepan. Combine cornstarch and water; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cherry juice. Transfer to a fondue pot; keep warm., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Serve fondue with cake and whipped cream.

WARM STRAWBERRIES AND CREAM

Steps:

• In a saucepot over medium heat mix the frozen strawberries with the water. Cook until the strawberries have defrosted and the berries have slumped. Remove from heat and let cool slightly. Taste the strawberries and add the sugar if desired. Divide between dessert bowls, top with whipped cream.

SHORTCAKES WITH WARM STRAWBERRY SAUCE

Steps:

• For Biscuits:
• Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
• Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms. Drop in 4 even mounds onto the baking sheet. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown. Remove and cool completely.
• For Strawberry Sauce:
• In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.
• For Serving:
• In a large mixing bowl that has been chilled, combine the heavy cream and powdered sugar and beat with a hand mixer until soft peaks form.
• To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates. Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping.
• In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds. Add shortening and pulse until mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.
• Use in recipes that call for Bisquick or all-purpose baking mix.

WARM STRAWBERRY FONDUE

Steps:

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

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.

WARM DOUBLE STRAWBERRY SAUCE

Steps:

• In medium saucepan combine sugar, water and jam.
• Stir over medium heat until sugar is dissolved and mixture comes just to boil. Meanwhile, mix lemon juice with cornstarch; stir into sugar mixture.
• Cook until slightly thickened.
• Mix in strawberries.
• Heat through but do not cook.