Raspberry Fondue | Recipes & Menus | Blue Flame Kitchen
Brandy-spiked raspberry sauce makes for a great warm dip. Serve this fondue-style with chunks of pound cake, biscotti and assorted fresh fruit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.atcoblueflamekitchen.com.
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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