Raspberry Fondue Recipe From The Fondue Bible
Courtesy of The Fondue Bible Second Edition by Ilana Simon 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Image credit: Colin Erricson
The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way. Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.
For a lighter consistency, purée half of the raspberries before adding to saucepan.
Serves 4 to 6
- 14 oz frozen raspberries in light syrup, thawed 425 g
- 2 tbsp cornstarch 25 mL
- 2 tbsp cold water 25 mL
1. In a sieve over a bowl, drain raspberries, reserving 1 cup (250 mL) syrup. In another bowl, whisk together cornstarch and water until dissolved.
2. In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickened.
3. Remove from heat. Stir in raspberries; mix well. Transfer immediately to dessert fondue pot over candle flame.
4. Spear a piece of cake with fondue fork and dip in fondue.
Prepare to end of Step 2. Cool, then refrigerate. Reheat in microwave on Low until heated (about 1 to 2 minutes) or over low heat in saucepan on stove. Stir in raspberries and transfer to fondue pot.
Cut up dippers.
Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.
If you enjoyed this recipe, be sure to check out my The Fondue Bible cookbook review which contains a Pizza Fondue recipe, as well as a Roasted Red Pepper and Mozzarella Fondue recipe, both of which I have shared with permission of the publisher.
The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way. Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or servi
- Paperback: 272 pages
- Publisher: Robert Rose; Second edition (October 31, 2018)
- Language: English
- ISBN-10: 0778806170
- ISBN-13: 978-0778806172
- Purchase on Amazon
An updated and upgraded edition of the market leader on fondue, with over 200 recipes.
Fondue is ever popular and is the perfect choice when you want to create a memorable meal experience for family and friends. The Fondue Bible has been a market leader and a trusted resource on fondue cooking for over a decade. In addition to traditional favorites and new twists on those classics, it offers a range of recipes that go well beyond the familiar cheese and chocolate varieties, along with dozens of dips and sauces specially designed to complement the recipes.
There are hot oil fondues such as Ginger Beef Fondue, Zesty Lime Chicken, and Tempura Vegetables, and savory broth fondues such as Mongolian Hot Pot, Honey Garlic Chicken Fondue, and Thai Pork Fondue in Lemon Grass Broth. Traditional recipes with a twist include Emmentaler Fondue with Caramelized Shallots and Cheddar Cheese and Beer Fondue, while decadent finishers include Bittersweet Chocolate Fondue and Cherries Jubilee Fondue. With more than 200 recipes, there’s a fondue for everyone.
The Fondue Bible also provides menu-planning suggestions, a guide to using and maintaining different types of fondue pots and lots of tips and tricks for fondue cooking. This updated edition offers 10 new recipes in an entire section devoted to throwing fondue parties.