Turn this fondue into a family treat or an elegant dish for guests simply by changing the dippers. Serve with 1 pound of cubed Swiss cheese for the adults, and sponge cake or pound cake for the kids.
INGREDIENTS | SERVES 4–6
- 1 pound plums
- 1 teaspoon lemon juice
- 1 medium mango
- ½ teaspoon ground ginger
- 1 cup water
- ½ teaspoon cinnamon
- ½ cup sugar
Wash and drain the fruit. Cut the plums in half, remove the stem and pit, and cut in half again.
Cut off the stem of the mango and peel. Cut in half, remove the pit, and cut the flesh into bite-sized chunks.
In a medium saucepan, warm the water on medium-low heat. (Note: If using canned mangoes or plums, feel free to replace a few tablespoons of the water with the canned fruit juice.) Turn up the heat until nearly boiling and add the sugar, stirring to dissolve.
Add the mango and simmer for a few minutes.
Add the plums and simmer for 20 minutes more. Stir in the lemon juice, ginger, and cinnamon. Simmer for a few more minutes, then process in a blender or food processor.
Transfer the fruit mixture to a fondue pot and set on the burner over medium heat to keep the fruit warm.
A Touch of Lemon
To prevent cut fruit such as apples and pears from discoloring, brush lightly with lemon juice before placing in the refrigerator. If you find the taste of lemon too strong, use a mixture of half lemon juice and half water instead.