Raspberry Fondue | Recipes & Menus | Blue Flame Kitchen

Raspberry Fondue | Recipes & Menus | Blue Flame Kitchen

www.atcoblueflamekitchen.com

Brandy-spiked raspberry sauce makes for a great warm dip. Serve this fondue-style with chunks of pound cake, biscotti and assorted fresh fruit.

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Ingredients

  • 1 pkg (425 g) frozen sweetened raspberries, thawed
  • 2 tbsp fresh lemon juice
  • 2 tbsp granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp brandy or orange liqueur
  • Assorted fruit, cut into chunks
  • Cubed pound cake

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