Dessert Fondue Recipes

Dessert Fondue Recipes: Caramel Pecan Fondue,

1. Dip. 2. Swirl. 3. Bite. 4. Say Mmmm. 5. Repeat.

Dessert fondue recipes aren't just dessert, they're an experience. Easy to prepare, too. The hardest part is choosing between the caramel, coconut, berry and chocolate fondue recipes. But, go ahead. Give it a try.

Remember, dessert fondues are best served over very low flame in a ceramic fondue pot or butter warmer.

Pictured: A bite of cake wearing Caramel-Pecan Fondue

Coconut Fondue

This dessert fondue recipe can barely be called a recipe. It's so easy it's cheating, almost.

1 16–ounce carton coconut pecan frosting
1/4 to 1/2 cup heavy cream

Warm the frosting in a small saucepan. Stir in the heavy cream to desired thickness. Transfer to a warm fondue pot.Serve with pound cake, banana rounds, apple wedges, and marshmallows. Serves 6 or more.

Caramel-Pecan Fondue

This is a very rich dessert fondue recipe. It takes a little longer to prepare than the others, but it's well worth it.

1/3 cup (about 3 ounces) butter
1/3 cup sugar
1/2 cup dark brown sugar
2/3 cup corn syrup
1 1/2 cups heavy cream
3 tablespoon Rum or Cognac (optional)
1/3 cup finely chopped pecans, divided

In a medium non-stick saucepan, warm the butter, sugars and corn syrup until the butter has melted and the sugars have dissolved. Increase the heat to medium-high and bring the mixture to a low boil. Let it boil, stirring occasionally, for about 5 minutes.

Add the heavy cream. (You may find it easier to remove the pan from the heat while stirring in the cream.) Heat and stir for another 5 minutes. Stir in the Rum or Cognac, if desired, and pecans, reserving 1 tablespoon of the nuts for garnish. Transfer to a warm fondue pot and sprinkle the remaining pecans on top.

This recipe pairs well with pound cake, angle-food cake, marshmallows, and just about any fruit. It can be prepared a day ahead and warmed before serving. Serves 6 or more.

Very Berry Fondue

Berries are the latest thing in dessert fondues, and require little sweetening.

1 1/2 pounds fresh or frozen berries, (strawberries and raspberries are best)
1/4 cup sugar

Place the berries in a food processor or blender and puree until smooth. Press the puree through a strainer or cheesecloth (to remove the seeds) and into a medium saucepan. Add the sugar and heat until the sugar has dissolved. Transfer to a warm fondue pot.

Serve with shortcake or pound cake, and your choice of cheese cubes. Serves 6 or more.

Make Ahead Option: This recipe may be prepared 2 or 3 days in advance and refrigerated. Warm before serving, of course.

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