A fondue in reverse! Fruit is the 'fondue', cheese is the 'dipper'!
2 (12-ounce each) packages frozen mixed berries or 1 package each strawberries and raspberries, thawed
1/4 cup granulated sugar
1 to 2 tablespoons chopped fresh mint
For Dipping: Bite-size pieces of domestic Brie, Edam, Havarti and Port du Salut, ladyfingers and ginger cookies
- Purée berries in a food processor until smooth. Pour the purée into a strainer over a medium-size saucepan. Rub the purée through the strainer, discarding seeds. Add sugar to purée and heat until sugar is dissolved. Stir in mint.
- Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. This fondue may be cooled and served at room temperature or chilled.
- Serve with bite-size pieces of Brie, Edam, Havarti, Port du Salut, ladyfingers and ginger cookies.
Makes 8 servings.
Recipe provided courtesy of the American Dairy Association.