-11-
STRAWBERRY SAUCE
2 10-ounce packages frozen, sliced
1 tablespoon cornstarch
strawberries, thawed, juice reserved
2 tablespoons sugar
Reserve
3
⁄
4
cup juice from strawberries. Set strawberries aside. Pour juice into Fondue
Pot. Combine cornstarch and sugar. Add to juice in Fondue Pot.
Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Stir in straw-
berries. Reduce heat to Warm.
Serve with fruit pieces, pound or angel food cake.
Yield 1
3
⁄
4
cups
PEACH SAUCE
1 16-ounce can peach halves
1
⁄
4
teaspoon cinnamon
in heavy syrup
1
⁄
2
teaspoon vanilla
1 teaspoon cornstarch
In blender container, combine undrained peaches, cornstarch and cinnamon. Cover
and blend until smooth. Pour into Fondue Pot. Turn temperature dial to 200°F. Cook,
stirring constantly until bubbly. Reduce heat to Warm. Serve over ice cream or angel
food cake.
Yield 1
1
⁄
2
cups
VANILLA-ORANGE CREAM
2 10-ounce packages vanilla chips
1 tablespoon orange liqueur
1
⁄
2
cup whipping cream
Place vanilla chips and whipping cream in Fondue Pot. Turn temperature dial to
Warm. Stir constantly until chips are melted. Add liqueur.
Serve with pieces of fruit or cake.
Yield 2
1
⁄
2
cups
RECIPES
