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Fondue for dessert when having an outdoor
get-together? Certainly! This creamy mascarpone fondue, laced
with Amaretto, goes perfectly with grilled fruit like peaches,
nectarines and pears.
- 1 1/2 cups (about 12-ounces) mascarpone
2 tablespoons granulated sugar
1 1/2 tablespoons Amaretto flavored liqueur or espresso
1/2 teaspoon orange extract, optional
1/2 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
- For Dipping: Grilled or broiled peaches,
nectarines and pears
- In a small-size saucepan, heat mascarpone
cheese over low heat, stirring constantly, until melted. Stir
in sugar, Amaretto and orange extract and heat 1 to 2 minutes.
- Transfer to a ceramic fondue pot and keep
warm over a fondue burner. Sprinkle with cinnamon and nutmeg.
The fondue may be served in the pot or individual warmed ramekins.
Serve with grilled or broiled fruit.
- For grilled fruit: Preheat grill or broiler.
Cut fruit in halves and remove pits. Brush lightly with a little
melted butter. Grill fruit over medium-hot coals just until heated
through, 2 to 3 minutes on each side. Don't allow fruit to get
too soft. The fruit may also be broiled 3 to 4 minutes, turning
Makes 6 servings.
Recommended wine pairings by John Ash,
Culinary Director of Fetzer Vineyards: Riesling, sherry, port,
Recipe provided courtesy of the American
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