Amaretto-Mascarpone Fondue

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Amaretto-Mascarpone Fondue

 

1 1/2 cups mascarpone cheese (about 12 ounces)

2 tablespoons granulated sugar

1 1/2 tablespoons amaretto flavored liqueur or espresso coff

1/2 teaspoon orange extract -- optional

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

 

For dipping : Grilled or broiled peaches, nectarines and pears. In a

small-size saucepan, heat mascarpone cheese over low heat, stirring

constantly, until melted. Stir in sugar, amaretto and orange extract and

heat 1 to 2 minutes. Transfer to a ceramic fondue pot and keep warm over a

fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served

in the pot or individual warmed ramekins. Serve with grilled or broiled

fruit. For grilled fruit : 9 firm ripe peaches, nectarines or pears 1/2 cup

butter (1 stick), melted. Preheat grill or broiler. Cut fruit in halves and

remove pits. Brush lightly with a little melted butter. Grill fruit over

medium-hot coals just until heated through, 2 to 3 minutes on each side.

Don't allow fruit to get too soft. The fruit may also be broiled 3 to 4

minutes, turning once.

Makes 6 servings.

 

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