We enjoy fondue occasionally, usually with a broth that we use to cook small pieces of beef or chicken, along with bite sized vegetables. A cheese fondue is tasty too, but very high calorie and loaded with fat, so we can’t have that very often.
Only once or twice have we made a dessert fondue, and then it was a boxed chocolate fondue from the supermarket.
However, I just found the recipe booklet that came with our Jubilee electric fondue, and it has some dessert fondue recipes. There’s no date on the booklet, but I think we bought the fondue at least 20 years ago.
This recipe looks easy, and would give you a way to use up any After Eight mints that are hanging around after Christmas.
Dessert Fondue Dippers
The booklet suggests 8-12 pieces per person, and here are some of the dippers they recommend:
- mandarin oranges
- apple slices*
- banana chunks*
- seedless grapes
- angel food cake
- soft cookies
*dip in lemon juice mixed with a little water, to prevent the fruit from browning.
Chocolate Peppermint Fondue
- 1/2 pound creamy, thin mints (After Eights would be good)
- 3 tbsp cream
Combine mints and cream in electric fondue post.
Stir and melt over low heat until melted. Keep on low heat while serving.