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Chocolate Fruit Fondue

Rich, thick chocolate and fresh fruit make an inspiring pair in this quick and delicious dessert. You can replace the Cognac with Grand Marnier, another favorite liqueur, orange juice, or simply omit it if you prefer.

Ingredients:

• 1 small can pineapple chunks, drained
• 1 orange, peeled and separated into sections
• 1/2 pint strawberries, hulled and halved if large
• 4-5 slices pound cake or angel food cake, cut into
  large cubes, shortbread cookies and/or lady fingers
• 1/2 cup lightly toasted pecan pieces
• 8 ounces semisweet chocolate, cut into chunks if whole
• 2 Tbsp. heavy cream
• 2 Tbsp. Cognac

Cooking Instructions:

Set the pineapple chunks on a plate and freeze for about 30 minutes before serving. Arrange the orange sections, strawberries and cake or cookies on a plate, leaving room for the pineapple, and refrigerate. Put the pecan pieces in a small bowl.

In the top of a double boiler, combine the chocolate and cream; set the chocolate over hot but not boiling water and heat until melted, stirring occasionally. Just before serving, stir in the Cognac. Transfer the chocolate mixture to a heatproof serving bowl and set that bowl in a slightly larger bowl with a little hot water in the bottom (the hot water will keep the chocolate warm while you eat…which won’t take long!)

Transfer the frozen chunks of pineapple to the plate with other dippers and serve with warm chocolate and pecans for dipping. If you like, serve a snifter of Cognac alongside.

Servings Per Recipe: 2

767 cal. / 14g prot. / 93g carbo. / 16g sat. / 19g mono. / 5g poly. / 0g om-3 / 20mg chol. / 309mg sdm.