Preparation:

For Dipping: Grilled or broiled peaches, nectarines and pears

In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, Amaretto and orange extract and heat 1 to 2 minutes.

Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individual warmed ramekins. Serve with grilled or broiled fruit.

For grilled fruit: Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter. Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Don't allow fruit to get too soft. The fruit may also be broiled 3 to 4 minutes, turning once.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:

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