Raspberry Fondue Recipe

Raspberry Fondue Recipe

  • 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 fruit or cake with fondue fork and dip in fondue.
  5. Serve with…
  6. Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.
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