Raspberry Fondue

1. 1

   Puree the raspberries in a blender and press through a fine-mesh sieve into a medium bowl, discarding the seeds.

2. 2

   In a small saucepan over medium heat, combine the puree and the jelly and bring to a boil.

3. 3

   Stir in the sugar, reduce the heat, and simmer for 1 minute.

4. 4

   Slowly add the cornstarch mixture to the raspberry mixture and cook, stirring, until thickened.

5. 5

   Stir in the framboise and transfer to a fondue pot.

6. 6

   Keep warm over low heat.

7. 7

   Arrange the cake and cookie dippers on a serving platter and set it next to the fondue pot.

8. 8

   Spear the morsels on fondue forks and swirl them in the warm sauce.

No additional tips available.