Best Mini Fruit Fondue Recipes

20 BEST FONDUE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

FAST AND HEALTHY FRUIT FONDUE

Steps:

• Put the cocoa powder and the sugar together in a small saucepan, and then whisk in the water. Heat the mixture on medium heat, stirring, until it is smooth and comes to a simmer.
• Stir in the dissolved cornstarch and continue cooking until the syrup thickens a bit. Take off the heat and add the vanilla. Note: The cornstarch thickens the sauce and makes it more 'dippable', but you can leave it out if you like, for a thinner sauce. Let the syrup cool before using. You can store it for quite a while in the fridge.
• For the fruit skewers, wash the fruit and peel, if necessary. Slice the bananas and kiwi. Cut larger fruit like melon and pineapple into chunks, and leave berries whole. Thread the fruit onto bamboo skewers. If you are serving to small children, snip off the pointed ends after you have assembled them.
• If you would like to freeze the fruit, assemble the skewers and then place them on a baking sheet. Set the whole pan into the freezer and freeze until firm, this will take several hours. Remove the skewers shortly before serving. Note: For freezing use berries, grapes, banana and kiwi.

FRUIT FONDUE

Steps:

• Puree the berries in a blender or food processor. In a small bowl, dissolve the cornstarch in the liqueur or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Pour into a serving bowl or fondue pot. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce.

FONDUE BITES

Steps:

• Preheat oven to 350 degrees. Roll out bread slices as thinly as possible with a rolling pin. Trim crusts; cut each slice into 4 even squares. Press into bottom and up sides of mini muffin cups. Bake until dry and crisp, 12 to 15 minutes (white bread will take slightly longer than pumpernickel). Let cool completely. Toasted bread cups can be made 1 day ahead and stored in an airtight container at room temperature.
• Stir together mayonnaise, Dijon, and brandy. Add cheeses and gently stir to combine. Season with 1/4 teaspoon pepper. Transfer bread cups to a parchment-lined baking sheet. Divide cheese mixture evenly among bread cups (about 1 rounded teaspoon each).
• Bake until cheese is melted, bubbly, and golden in places, 8 to 10 minutes. Top with cornichons;serve immediately.

BREAKFAST FONDUE

Steps:

• Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor, and with an adult watching purée on high until smooth. It's okay if there are a few lumps of cream cheese showing; they will disappear when you cook the peach mixture in the next step.
• Pour the mixture into a pot. If you are allowed to use the stove, warm it over medium- high heat, stirring often, until the cream cheese melts and the sauce is bubbling around the edges. If you aren't allowed to use the stove, have an adult help you.
• Serve in a big bowl surrounded by whole-grain pancakes, waffles or French toast fingers, or a combination, for dipping. Use your fingers to dip, but remember, no double-dipping. Serving Size: 1/2-cup fondue; 3 whole-grain mini-pancakes, mini-waffles or French toast fingers.

MINI FRUIT FONDUE

Steps:

• Thread 3 pieces of fruit onto each toothpick. Chill for 1 hour. Make sweet dips. Sprinkle with nonpareils and serve with fruit.