Recipe courtesy of Richard Mickelson
Total:
8 hr 20 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Fondue:
Dippers:

Directions

Special equipment: Food dehydrator

Home Preparation: In a blender, puree 10 ounces fresh or frozen mixed berries with as little water as necessary to liquefy. In a food dehydrator, dehydrate puree until crispy. (Or buy predried berries). Combine dried berries, chocolate chips, sugar, cocoa, cornstarch and cayenne in an airtight bag or container.

Campsite Preparation: Boil 1 1/2 to 2 1/2 cups water (use 2 1/2 cups water if you will be reconstiting dried fruit for dipping, otherwise use 1 1/2 cups). Remove 1 cup water from pot. Add dry berry-cocoa mixture to remaining 1 1/2 cups water. Stir. Cover. Let stand 5 minutes off heat. Meanwhile, if using dried fruit for dipping, pour 1 cup reserved water over dried fruit and 1/4 cup sugar in a bowl. Cover. Let stand until fruit is reconstituted.

Bring berry mixture to a boil, then reduce heat to lowest possible setting. Simmer for 5 to 10 minutes. Remove pot from heat, carefully pour in rum. Return to heat, tilting pot into flame to ignite fondue. Stir. Serve in individual cups or from the communal pot with your choice of dippers.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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