• 200 g (7 oz) good-quality white chocolate, broken into pieces
  • 300 ml (½ pint) double cream
  • 2 tablespoons kirsch
  • 2 peaches, cut into chunks
  • 250 g (8 oz) large raspberries
  • 375 g (12 oz) strawberries, halved
  • small bunch of seedless red grapes

Melt the chocolate together with the cream in a bowl set over a pan of gently simmering water (see page 11). Stir in the kirsch.

Arrange all the fruit on individual serving plates with forks or skewers for spearing the pieces.

Keep the fondue warm over a fondue burner while you dip and eat, or spoon the fondue into individual bowls, if preferred.

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