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    Sweet: Sherry's Fudge Fondue


    Source of Recipe


    Secrets of Baking: Simple Techniques for Sophisticated Desserts

    List of Ingredients




    Candy thermometer
    * Fondue pot or serving dish
    * Skewers
    * 8 ounces bittersweet chocolate
    * 1/2 cup sweetened condensed milk
    * 1/2 cup whole milk
    * 1/2 teaspoon finely chopped orange zest

    Recipe



    1. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place it in a medium heatproof bowl.

    2. Bring the milks to a boil in a small saucepan over medium heat. Pour over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Stir until all the chocolate is melted, about 2 minutes.

    3. When the chocolate has melted, insert a thermometer. When the temperature reaches 98°F, add the orange zest and stir to incorporate. Serve the fondue immediately or let it cool, cover it with plastic wrap, and store it at room temperature overnight. To reheat, place a bowl of fondue over a saucepan half full of simmering water, creating a double boiler, and stir continuously until melted, about 5 minutes. Do not let the temperature exceed 100°F when reheating, or the ganache can break. The fondue will also keep for up to 2 weeks in the refrigerator.

    Yield: 1 2/3 cups, serving 6.

    Some of Yard's favorite fruits to dip include:

    * Crisp fresh apple wedges
    * Dehydrated apple chips
    * Juicy pear wedges
    * Bananas
    * Fresh cherries

    Dried cherries: Combine 1/4 cup dried cherries, 1/4 cup port, and 1/4 teaspoon freshly ground black pepper in a small saucepan. Bring to a boil, then turn off the heat. Cool and let the cherries absorb the liquor. Spear them with skewers.

    Raisins: Combine 1/4 cup raisins with 1/4 cup fresh lemon juice or white wine and 1 teaspoon fresh lemon juice in a small saucepan and bring to a boil. Turn off the heat and let the raisins cool. Spear them with skewers.


    Variations

    Infuse the milk with your favorite spice, then strain. Yard's favorite combination is a star anise pod, a 2-inch cinnamon stick, and 1/4 teaspoon ground cinnamon.

    Spike the milk with 2 tablespoons rum, Grand Marnier, or Poire William.

 

 

 

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