Amaretto Mascarpone Fondue 2011. Makes 6 servings. The fruit may also be broiled 3 to 4 minutes, turning once. Don't allow fruit to get too soft. Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Brush lightly with a little melted butter. Cut fruit in halves and remove pits. For grilled fruit: 9 firm ripe peaches, nectarines or pears 1/2-cup butter (1 stick), melted Preheat grill or broiler.
Serve with grilled or broiled fruit. The fondue may be served in the pot or individual warmed ramekins. Sprinkle with cinnamon and nutmeg. Transfer to a ceramic fondue pot and keep warm over a fondue burner. Stir in sugar, amaretto and orange extract and heat 1 to 2 minutes.
In a small size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. 1-1/2 cups (about 12 ounces) mascarpone cheese 2 tablespoons granulated sugar 1-1/2 tablespoons amaretto flavored liqueur or espresso coffee 1/2 teaspoon orange extract, optional 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg For dipping: Grilled or broiled peaches, nectarines and pears.
Serve with grilled or broiled fruit. The fondue may be served in the pot or individual warmed ramekins. Sprinkle with cinnamon and nutmeg. Transfer to a ceramic fondue pot and keep warm over a fondue burner. Stir in sugar, amaretto and orange extract and heat 1 to 2 minutes.
In a small size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. 1-1/2 cups (about 12 ounces) mascarpone cheese 2 tablespoons granulated sugar 1-1/2 tablespoons amaretto flavored liqueur or espresso coffee 1/2 teaspoon orange extract, optional 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg For dipping: Grilled or broiled peaches, nectarines and pears.
