Chocolate Fondue with Candied Orange Peel, Raspberries, and Almond Macaroons

Chocolate Fondue with Candied Orange Peel, Raspberries, and Almond Macaroons
Photo by Gourmet

Ingredients

  • 1 wooden picks or skewers
  • ¾ teaspoon salt
  • 3 ounces fine-quality bittersweet chocolate (no more than 64% cacao)
  • 1 tablespoon unsalted butter
  • 1 pastry brush
  • ½ cup sliced blanched almonds
  • ¼ cup water
  • + 10 more ingredients
    • ½ cup pure almond paste (not marzipan)
    • ½ cup granulated sugar
    • ¼ cup heavy cream
    • 1 tablespoon Cognac or other brandy
    • 2 navel oranges
    • 1/8 teaspoon salt
    • Butter
    • 1 large egg white
    • 1 small fondue pot with tea candle or a small warmed bowl (fill with hot water to warm, then dry)
    • ½ pint raspberries

Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orange peel from top to bottom at 1/3-inch intervals, cutting through pith, with a sharp knife. Pull off each strip of peel, including pith, with your fingers and put in a 2- to 3-quart heavy saucepan. (Reserv...

View full recipe at Epicurious

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