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 cheese
2 tablespoons granulated sugar
1 1/2 tablespoons Amaretto flavored liqueur or espresso coffee
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 once.
Makes 6 servings.
Recommended wine pairings by John Ash, Culinary Director of Fetzer Vineyards: Riesling, sherry, port, sparkling wine.
Recipe provided courtesy of the American Dairy Association.