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Ingredients: 1 1/2 Cup(s) mascarpone cheese; (about 12 ounces) 2 Tablespoon(s) granulated sugar 1 1/2 Tablespoon(s) amaretto flavored liqueur or espresso coff 1/2 Teaspoon(s) orange extract; optional 1/2 Teaspoon(s) ground cinnamon 1/2 Teaspoon(s) nutmeg Directions: 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 : 9 firm ripe peaches, nectarines or pears 1/2 cup butter (1 stick), melted. 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. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "0:05"
Check some related videos Similar recipes: Liberty house fondue In a crockpot or fondue pot, blend ingredients, using low heat, stirring often until cheese melts and mixture is hot. If fondue is too thick, add a little warm white wine and stir taking care not to over heat, or cheese will curdle. Serve with cubes of Fr Espresso and mascarpone icebox cake Special equipment: a 9 1/2- to 10-inch springform pan (about 26 cm) Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mi Chocolate amaretto cheesecake ~-------------------------------GARNISH-+-------------------------------- Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, li Chocolate-peanut fondue In a medium saucepan combine the chocolate chips, sugar, and milk. 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Over low heat, add cheese, sour cream, mustard and Worcestershire sauce. Stir until cheese is melted. Just before serving, stir in chives. Transfer to fondue pot and serve. Swiss cheese & porcini fondue *Porcini are available at Italian markets and specialty foods stores. Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop. Mix Emmenthal and Gruyere cheese and corns Chocolate amaretto brownies AMARETTO FROSTING: Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate uares. Combine shortening (Crisco butter-flavored is good, or I've used rgarine be cholesterol-conscious) and chocolate in heavy saucepan; place er low heat, Amaretto peach cheesecake * Peach halves should be drained, and then pureed. ~-------------------------------------------------------------------------- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch Cheese fondue (usda) Mix cottage cheese with 1/4 cup milk in a blender until smooth. Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well. Add 3/4 cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to Fondue, chocolate finely chop the chocolate. heat the soy creamer in a heavy pot over medium heat, do not boil. gradually add the chocolate, stirring to smooth. do not overheat, choc olate burns easily. *optional* add 2 tablespoons of liquour, like grand marnier (orange) Amaretto brownies Preheat oven to 325F degrees. Melt 1/2 cup butter and chocolate in a saucepan over low heat. Remove from heat, let cool. Stir in eggs. Add sugar, flour, 1/4 teaspoon salt and pecans, mixing well. Pour batter in a greased 8" square pan and bak Fondue #1 Grate the cheese. melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired. Serve hoi Amaretto coffee * Dessert topping should be in a pressurized can. ~------------------------------------------------------------------------- In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or White chocolate fondue Preparation : Combine chocolate and cream in a double boiler. Stir until the chocolate melts completely. The mixture should be creamy, do not overcook. Mix thoroughly. Put mixture in a fondue pot and keep a low flame on to keep it warm. Serve with any typ Brownies ( chocolate amaretto ) 1 c Shortening 2/3 c Baking cocoa 2 c Sugar 4 Eggs 2 Tb Amaretto/almond flavor 1 1/2 c Flour 1/2 ts Salt 1/4 c Butter 2 ts Half-and-half 3 ts Baking cocoa 1 ds Salt 2 1/2 c Confectioner's sug Monterey jack fondue In a small saucepan melt margarine; stir in flour, onion, garlic powder, and red pepper. Stir in milk and broth all at once. Cook and stir until thickened and bubbly. Gradually add cheese, stirring until cheese is melted. Transfer to a fondue pot; p Cheddar tomato fondue Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gent Amaretto chicken Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in Chocolate amaretto creme brulee Preheat oven to 300F Chop chocolate into fairly small chunks. Whisk egg yolks, 1/3C sugar, and amaretto in large bowl (note: you'll be adding the chocolate cream mixture to this bowl) Bring Cream and Half & Half to a boil in a heavy sauce pa Frozen amaretto zabagloine Puree nectarines to measure 2 cups. Combine sugar, half & hlaf and egg yolks in saucepan. Heat, beating constantly with wire whisk until slightly thickened and lemon-colored. Do not boil. Stir in nectarine puree and amaretto. Pour into iuce Cheese fondue Put the cloves of garlic in a garlic press into medium saucepan. Rub the entire pan with the garlic and discard the clove pieces. Heat the wine and lemon juice for one minute. Add the cheeses and stir, heating for a pproximately 3 minutes. Stir in cornsta Caper mayonnaise for meat fondue Combine all ingredients. Refrigerate until serving. Makes 1 1/4 cups. Cheese fondue, american style Heat cheese soup in fondue p ot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly Fondue Rub around inside of earthenware casserole with garlic, and warm up the wine together with lemon juice. Add cheese gradually, stirring all the time. Boil up on a good heat, then add the kirsh mixed with cornstarch or flour to a smooth paste. Continue t Zesty tomato fondue In a 2-quart pan over medium heat, cook onion and garlic in butter until golden. Add tomatoes (break up with a spoon) and their liquid, basil, oregano, and pepper; heat to a simmer. Meanwhile, combine Cheddar and Parmesan cheeses with cornstarch. Beer cheese fondue Rub inside of heavy saucepan with cut surface of garlic; discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thickened and bubbly. (Do not allow mixture to become too hot.) Stir in Amaretto fruit dip Place all ingredients in a medium sized bowl and beat with an electric mixer at medium speed until well blended. Serve immediately or cover and chill until ready to use. Monterey fondue Trim crusts from bread. Spread bread with butter, then cut slices in halves. Arrange half of bread slices in greased shallow 3-quart baking dish. Cover with half of corn. Seed chiles, cut into strips and arrange half of chile strips over corn. Chicken amaretto Wash and dry chicken. In a medium saucepan, in the hot butter, cook the onion until golden; stir in the celery and herbs and cook about 5 minutes. Stir in the rice, pecans, 3 tablespoons liqueur, raisins, and salt and pepper. Stuff chicken with mixture;