Cuisinart CFO-3SSC Instruction and Recipe Booklet - Page 13

chocolate into the hot cream, 1/2 cup (125 ml) at a time, whisking while adding with a plastic or nonstick whisk until creamy and smooth after each addition. When the chocolate is completely blended in, add the liqueurs. Keep warm using Setting 3 to serve the fondue. Dipping suggestions include sliced pears, fresh strawberries, cookies, cubes of pound cake, brownies. CHOCOLATE RASPBERRY FONDUE 1 12-ounce (375 g) package frozen raspberries, thawed 1-1/2 cups (375 ml) heavy cream 1-1/2 pounds (750 g) bittersweet chocolate, chopped 2-3 tablespoons (30-45 ml) Chambord or Kirschwasser Place the thawed raspberries in the work bowl of the Cuisinart® Food Processor fitted with the metal blade. Process until puréed and smooth, about 30 seconds. Place the purée in a fine mesh sieve (also called a Chinois) and press the liquid through into a bowl. Discard the seeds. Place the cream in the Cuisinart™ Fondue Pot. Heat using setting 4-1/2, until the cream is bubbling. Gradually stir in the chopped chocolate, 1/2 cup (125 ml) at a time, whisking with a plastic or nonstick whisk, until completely smooth after each addition. Measure out 1/3 cup (75 ml) of the raspberry purée and stir into the chocolate. Reserve the remaining purée for another use (or freeze to make Chocolate Raspberry Fondue at a later date). Stir in the liqueur. For serving, keep the fondue warm using Setting 3. This versatile fondue is good with all fruits that are suitable for dipping. The tartness of the raspberry purée also makes it good for cubes of pound or angel food cake, cookies, brownies, or biscotti. WHITE CHOCOLATE APRICOT FONDUE Makes 8 servings 1 can (12 ounces [375 g]) pitted apricots 1 tablespoon (15 ml) fresh lemon juice 1 cup (250 ml) half-and-half 1 cup (250 ml) mascarpone 18 ounces (532 g) white chocolate, chopped (use white chocolate, not coating) 3 tablespoons (45 ml) apricot liqueur 1 tablespoon (15 ml) Amaretto or Frangelico Place the apricots in the Cuisinart® Food Processor fitted with the metal blade. Process until smooth and puréed, about 20 seconds. Stir in lemon juice; reserve. Place the half-and-half and mascarpone in the Cuisinart™ Fondue Pot. Heat using Setting 5 - 6, until bubbling. Reduce the heat to Setting 3-1/2 and stir until the mascarpone is completely incorporated into the cream. Gradually add the white chocolate, 1/2 cup (125 ml) at a time, whisking it in and stirring until it is completely melted before each addition. Stir in the liqueurs. Reduce the heat to Setting 3 to serve the fondue. Just before serving, measure out 1/2 cup (125 ml) of the apricot purée. Drizzle the apricot purée into the fondue and swirl with a knife for a marbleized effect. White Chocolate Apricot Fondue is very sweet. It is best served with tart fruits such as pineapple, fresh apricots, Clementine sections, or kiwi chunks. It is also good with chocolate biscotti. WARM BERRY FONDUE Makes 8 servings 5 - 6 cups (1.2-1.5 L) mixed fresh (can use frozen) berries (strawberries, blueberries, raspberries, blackberries) 1/2 cup (125 ml) sparkling wine 4 tablespoons (50 ml) cornstarch + 2 tablespoons (30 ml) water, stirred until smooth 1/3 cup (75 ml) liqueur (a fruit or nut flavoured liqueur is a good choice) Reserve about one quarter to one half cup (50125 ml) of the fresh berries. Purée the remaining berries in the Cuisinart® Food Processor until smooth. Place in a fine mesh sieve (also called a Chinois), and press out the liquid. Discard the seeds. Place the seeded berry purée and sparkling wine in a Cuisinart 3-1/2 quart (3.3 L) sauce pan and heat over medium heat, stirring frequently until it 13