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Recipe: Raspberry Fondue

This is an absolutely amazing recipe from the book “Fondue” by Lou Seibert Pappas…. Perfect with small coconut macaroons, pound cake cubes and amaretto or shortbread cookies.

See my previous post for a recipe for coconut macaroons.

Enjoy!

Raspberry Fondue Recipe

All you need:

2 ½ 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 Grand Marnier

All you need to do:

Puree the raspberries in a blender and press through a fine mesh sieve (to remove the seeds) into a medium bowl.

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

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

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

Stir in the framboise and transfer to the fondue pot.

Keep warm over low heat.

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