6 tablespoons whipping cream
3 tablespoons honey
2 3.52-ounce bars Toblerone bittersweet chocolate or 7 ounces semisweet chocolate, chopped
1 tablespoon kirsch (clear cherry brandy)
1/4 teaspoon almond extract
Dippers
Fresh fruits - bananas, strawberries, grapes, tangerines, pears, apples, raspberries. Fresh fruit should be ripe but still firm enough to not dissolve while dipping.
Dried fruit - apricots, dates, figs
Cakes or cookies - Bite sized pieces of angel food cake, pound cake, lady fingers or crisp biscotti
Nut Breads - Nut breads can be served toasted or fresh. Cut into bite sized pieces. Try date nut bread, cinnamon bread, persimmon pumpkin or zucchini breads.
Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.
Posted: 12/27/2010 1:24:35 PM