Ingredients: 1/3 cup whipping cream 1 1/2 teaspoons (packed) grated orange peel 8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped 3 tablespoons Grand Marnier or other orange liqueur 8 1-inch pieces pound cake 8 1-inch pieces angel food cake 8 fresh strawberries, hulled 2 kiwis, peeled, each cut into 4 rounds 1 small pear, cored, cut into 1-inch pieces 1 large banana, cut into 8 rounds 1 orange, peel and white pith removed, cut into sections 8 dried Calimyrna figs 8 dried apricot halves Directions:1. Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier. 2. Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping. |