You will need a special chocolate fondue pot or a heat defuser to place under your ceramic fondue pot. Or simply heat your chocolate on the stove before serving and reheat as needed.
1 pint ripe strawberries
2 large navel oranges
1 medium-sized fresh pineapple, peeled, cored and cubed
4 regular bananas or 8 baby bananas
2 cups dried apricots
4 oz. dried papaya, optional
4 oz. dried mango, optional
3 cups cubed cake, either angel food or pound cake
1 lb. assorted finger cookies
½ cup heavy cream
1 lb. chocolate chips or chopped semi-sweet chocolate
2 Tbs. Grand Marnier or other fruit liqueur or orange juice
- Wash and hull strawberries, and let air dry. Peel oranges, using hands to keep skin on sections unbroken. Break apart sections and place on rack to dry for 1 hour. Cut regular bananas into 1-inch lengths.
- Heat cream in saucepan over medium and bring to a boil. Remove from heat and add chocolate, softening for 3 minutes. If not totally melted, place pan over lowest heat and stir constantly until melted. Stir in Grand Marnier and remove from heat.
- Transfer chocolate to fondue pot or ceramic pot and serve with accompaniments. Do not continue to heat at table.