- 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 1-1/2 teaspoons maraschino cherry juice
- 1/2 cup heavy whipping cream
- 4-1/2 teaspoons confectioners' sugar
- 1/8 teaspoon almond extract
- Cubed angel food cake
- Place strawberries in a food processor; cover and process until pureed. Transfer to a small saucepan. Combine cornstarch and water; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cherry juice. Transfer to a fondue pot; keep warm.
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Serve fondue with cake and whipped cream. Yield: 1-1/2 cups fondue (1 cup cream).
Originally published as Strawberry Fondue in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p242
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