1 can (12 ounces) pitted apricots 1 tablespoon fresh lemon juice 1 cup half-and-half 1 cup mascarpone 18 ounces white chocolate, chopped (use White chocolate, not coating) 3 tablespoons apricot liqueur 1 tablespoon Amaretto or Frangelico
572 calories (62% from fat) • carb. 44g • pro. 7g • fat 39g • sat. fat 23g • chol. 69mg • sod. 96mg • calc. 255mg • fiber 1g
Place the apricots in the Cuisinart® Food Processor fitted with the metal blade. Process until smooth and puréed, about 20 seconds. Stir in lemon juice; reserve. Place the half-and-half and mascarpone in the Cuisinart® Fondue Pot. Heat using Setting 5 - 6, until bubbling. Reduce the heat to Setting 3-1/2 and stir until the mascarpone is completely incorporated in the cream. Gradually add the white chocolate, 1/2 cup at a time, whisking it in and stirring until it is completely melted before each addition. Stir in the liqueurs. Reduce the heat to Setting 3 to serve the fondue. Just before serving, measure out 1/2 cup of the apricot purée. Drizzle the apricot purée into the fondue and swirl with a knife for a marbleized effect.
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