| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruits, Newspaper |
1 |
Batch |
INGREDIENTS
| 2 |
pk |
Frozen mixed berries (12 oz) thawed OR |
| 1 |
pk |
Frozen strawberries and |
| 1 |
pk |
Frozen raspberries, thawed |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Chopped fresh mint |
|
|
Bite-size pieces Brie, Edam, Havarti or Port du Salut cheeses |
|
|
Ladyfingers |
|
|
Ginger cookies |
INSTRUCTIONS
FOR DIPPING
Puree berries in a food processor until smooth. Pour the puree
into a strainer over a medium-size saucepan. Rub the puree through
the strainer, discarding seeds. Add sugar to puree and heat until
sugar is dissolved. Stir in mint.
Transfer fondue to an enamel or ceramic fondue pot and keep warm
over a fondue burner; or cool the fondue and serve at room
temperature or chilled. Serve with bite-size pieces of cheese,
ladyfingers and ginger cookies.
Typed by R. Thompson (r-thompson@usa.net) July 1998 Source: Food &
Entertainment Section; The News-Enterprise Elizabethtown KY
Posted to MM-Recipes Digest V4 #1 by "John Weber" <hdbrer@ibm.net> on
Dec 12, 98
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”