- 2 to 3 cups fresh berries or 2 (10-ounce) packages frozen berries, for serving
- 2 tablespoons cornstarch
- 4 tablespoons liqueur of choice, or water
- A variety of fruits (apples, pears, melons, figs, strawberries, cut into bite-sized pieces
- Pound cake, angel food cake, small cookies, etc., for serving
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.
2009, Robert Irvine, All Rights Reserved