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Bittersweet Chocolate and Orange Fondue

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Dessert
Recipe Preparation Level: easy
    BITTERSWEET CHOCOLATE-ORANGE FONDUE

    Grand Marnier and grated orange peel add a touch of elegance to this
    simple indulgence. Prepare the fondue just before serving, and keep
    it warm while dipping so that it will remain smooth. Use a
    traditional fondue pot, or place the pan of the fondue on an electric
    hot plate. Either way, be sure the heat is low; too much heat will
    cause the chocolate to burn. Angel food cake, pound cake and a
    variety of fresh and dried fruits make great accompaniments.

    * 1/3 cup whipping cream
    * 1 1/2 teaspoons (packed) grated orange peel
    * 8 ounces bittersweet (not unsweetened) or semisweet chocolate,
    finely chopped
    * 3 tablespoons Grand Marnier or other orange liqueur
    * 8 1-inch pieces pound cake
    * 8 1-inch pieces angel food cake
    * 8 fresh strawberries, hulled
    * 2 kiwis, peeled, each cut into 4 rounds
    * 1 small pear, cored, cut into 1-inch pieces
    * 1 large banana, cut into 8 rounds
    * 1 orange, peel and white pith removed, cut into sections
    * 8 dried Calimyrna figs
    * 8 dried apricot halves

    Bring whipping cream and grated orange peel to simmer in heavy medium
    saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon
    Grand Marnier; whisk until mixture is smooth. Remove fondue from heat
    and blend in remaining
    2 tablespoons Grand Marnier.

    Transfer fondue to fondue pot. Place over candle or canned heat
    burner. Serve with cake pieces and fruit for dipping.

    Serves 4.

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