Monday, November 10, 2014

Icy fruit dippers

Almost the reverse of a fondue, this will make a great end to a summer family barbecue. Be sure you have a good choice of sweet dips ready.

* Serves 6

  • 3 to 4 cups (1 1/2 to 2 lbs.) good-quality firm fresh fruits (strawberries, cherries, cape gooseberries)
  • 1 cup heavy cream, sweetened and whipped
  • 3/4 cup raspberry sauce
  • 3/4 cup mango sauce
  • candy sprinkles

Prepare the fruit simply by wiping or checking them over, but leave on their stems or anything they can be picked up by. Freeze them separately on waxed paper on baking sheets for at least 1 hour until icy but not too hard.

Set out bowls of whipped cream, raspberry and mango sauces, and sprinkles. Arrange the frosted fruits, with toothpicks, on a large serving platter and serve.

Variations:

  • Icy kabobs
Prepare the basic recipe, replacing the fruits with wedges of apples, pears, and pineapple. Dip them in lemon juice, arrange 3 to 4 pieces on small bamboo sticks or skewers, and freeze as directed. Serve with whipped cream, sauces, and sprinkles.

  • Yogurt dippers
Prepare a selection of frosted soft fruits on small sticks (or tiny forks if this is for little children) in bowls. Serve with a selection of yogurts to dip into.

  • Icy fruit dippers with chocolate dip
Follow the basic recipe, but replace the fruit sauces with hot chocolate sauce. Watch how the sauce starts to set when you dip your fruit!

  • Icy fruit dippers with caramel dip
Prepare the basic recipe, but replace the fruit sauces with hot butterscotch sauce. Serve the fruits on longer sticks if the sauce is very hot.