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Issue Date: February 2008

Fondue for Two


1 cup baking chocolate or chocolate chips
1/2 cup heavy whipping cream
1 tablespoon corn syrup
1/4 cup Grand Marnier (if desired)
1 pineapple wedge, pre-cut into chunks
2 chocolate chip cookies
2 peanut butter cookies
Any other cookies you may enjoy dipping (vanilla Oreos are a favorite of Chef Regan)
2 marshmallows
1 fig, cut in half
2 strawberries (stem on), washed, cut in half
3 blackberries
4 raspberries
8 blueberries
pound cake pieces
3 slices kiwi, peeled

1. Heat chocolate in a glass bowl over a pot of simmering water on the stove. Add the cream, corn syrup and Grand Marnier. Stir continuously until the fondue has a warm, velvety texture. Set aside.
2. Wash and cut fruit, and arrange with the other items on a decorative plate.
3. Pour chocolate into a bowl, then serve fondue with skewers or cocktail forks. Enjoy, and don’t worry about dripping a little chocolate!

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