Personal Chocolate-Port Fondues

Name: Personal Chocolate-Port Fondues
Yield: Makes 6 Fondues
Ingredients: 4 slices fresh pineapple, about ¾ inch thick and cored; 2 large ripe bananas; 10 to 12 ounces strawberries, rinsed, hulled, and dried; 8 ounces semisweet chocolate, chopped; ¾ cup tawny port; 6 slices pound cake (Brown Butter Pound Cake, or store-bought), about ¾ inch thick; ⅓ cup whipping cream

Preparation info

Makes
6
Fondues

Difficulty
Medium

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

We all know how well port goes with chocolate. So why not in it? I asked myself. The results are quite a delight. You can use butter warmers to keep the chocolate warm, though it will stay dippable on its own for a while.

Ingredients

8 ounces semisweet chocolate, chopped
⅓ cup whipping cream
¾

Dinner
Dessert
Sauce
Vegetarian

Method

Combine the chocolate and cream in the top of a double boiler and melt over medium heat, stirring often. When fully melted and smooth, stir in the port. Keep warm over low heat until you are ready to serve.

Halve or quarter large strawberries; leave smaller berries whole. Cut the bananas into ½-inch-thick slices on the bias. Cut the pineapple slices and pound cake slices into strips abo