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Diana Yen's White Chocolate-Cardamom Fondue

Diana Yen's White Chocolate-Cardamom Fondue | Lonny.com
(Ph. © The Jewels of New York)
September is a transitional time, a month when it feels too warm for oven-baked sweets yet too cool for frozen treats. Leave it to our recipe guru Diana Yen to come up with a dessert that bridges the gap. "Most of the time, fondue is eaten in the cold weather months," the founder of the Jewels of New York says. "This summer version uses white chocolate spiced with cardamom and the sweetest tropical fruit we could find." We say it makes for a light and simple post-dinner bite that goes perfect with the last days of summer.

White Chocolate-Cardamom Fondue with Tropical Fruits
Serves 4

-- 200 grams (about ½ pound) coarsely chopped, high quality white chocolate
-- ½ teaspoon ground cardamom
-- 3 tablespoons unsalted butter
-- ¾ cup heavy cream
-- 1 teaspoon vanilla extract
-- 3 cups mixed tropical fruits, cubed (pineapple, cantaloupe, banana, mango)

Combine white chocolate, cardamom, butter, heavy cream, and vanilla extract in a heatproof bowl set over a saucepan of simmering water.

Whisk until melted and smooth, stirring occasionally for about 5 minutes. Transfer to a bowl and serve warm. Serve alongside fruits for dipping.
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