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Idiomas disponibles
Idiomas disponibles
HONEY-ALMOND CREAM
4 ounces (115 g) soft cream cheese
1 tablespoon honey
In a small bowl, combine all ingredients and stir until well blended. Serve as a dip
with Fried Strawberries. yield: 1 cup
STRAWBERRY SAUCE
2 10-ounce (280 g) packages frozen,
sliced strawberries, thawed, juice
reserved
Reserve ¾ cup juice from strawberries. Set strawberries aside. Pour juice into
Fondue Pot. Combine cornstarch and sugar. Add to juice in Fondue Pot.
Turn temperature dial to 90°C. Cook, stirring constantly until thickened.
Stir in strawberries. Reduce heat to Keep Warm
Serve with fruit pieces, pound or angel food cake.
yield 1 ¾ cups
PEACH SAUCE
1 16-ounce (450 g) can peach halves in
heavy syrup
1 teaspoon cornstarch
In blender container, combine undrained peaches, cornstarch and cinnamon. Cover
and blend until smooth. Pour into Fondue Pot. Turn temperature dial to 90°C. Cook,
stirring constantly until bubbly. Reduce heat to Keep Warm
or angel food cake.
yield 1 ½ cups
VANILLA-ORANGE CREAM
2 10-ounce (280 g) packages vanilla
chips
Place vanilla chips and whipping cream in Fondue Pot. Turn temperature dial to
Keep Warm
. Stir constantly until chips are melted.
Add liqueur.
Serve with pieces of fruit or cake.
yield 2 ½ cups
1 tablespoon sugar
teaspoon almond extract
1⁄
8
1 tablespoon cornstarch
2 tablespoons sugar
.
¼ teaspoon cinnamon
½ teaspoon vanilla
½ cup whipping cream
1 tablespoon orange liqueur
E N G L I S H -12
. Serve over ice cream
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