I served this fondue to my guests in 1970 and many times, since. Frozen raspberries came in 10 ounce cubes, with a sweetened syrup surrounding the berries. If you can only find bags of loosely frozen raspberries, you will need to add about 1/4 cup sugar to the berries during the cooking stage.
2 ten-ounce packages of frozen raspberries (Add sugar if you can't find the blocks of berries in syrup)
¼ cup of cornstarch
⅛ cup of water
4 ounces of cream cheese
2 Tablespoons of sugar
¼ cup of brandy
Assorted items like cake cubes and fruit pieces for dipping
1. Cook 2 ten-ounce packages of frozen raspberries, then strain the berries and juice through a sieve to remove seeds.
Add ¼ cup of cornstarch and ⅛ cup of water to the syrup and berry mixture.
Heat this combination until thickened.
2. Whip 4 ounces of softened cream cheese and stir into the above sauce. Set this mixture aside until ready to serve.
3. At the last minute, add 2 Tablespoons of sugar and ¼ cup of brandy. Pour the mixture into a fondue pot, light a warming flame beneath the pot and serve. If you want it to taste sweeter, add a little more sugar. The tart raspberies make a nice contrast for the extremely rich brownie, so taste before you sweeten.
4. Dip cubes of pound cake, white and chocolate, and an array of fresh fruit such as strawberries, orange segments, pineapple chunks or banana slices.
I like to make my usual Chameleon Cake substituting 1 cup of gluten free oat flour, and one cup of Nameste gluten free blended flour, for the usual all purpose flour. The Gluten-Free Fudgy Pecan Brownies are a favourite with my family and can be found at Martha Stewart. Both of these treats freeze well. (See the photo above)
Remember to click on the highlighted words to find those recipes.
In From the Cookie Jar Blog, I will be sharing recipes, ideas, and memories gathered over decades. Sign Up Now!