Desserts
White Chocolate Apricot Fondue
Makes 8 servings
White Chocolate Apricot Fondue
Makes 8 servings
carb. 44g
pro. 7g
fat 39g
sat. fat 23g
chol. 69mg
sod. 96mg
calc. 255mg
fiber 1g
Ingredients
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
Preparation
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 3-½ and stir until the mascarpone is completely incorporated in the cream. Gradually add the white chocolate, ½ 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 ½ cup of the apricot purée. Drizzle the apricot purée into the fondue and swirl with a knife for a marbleized effect.
