Rival FD350S CN manual Strawberry Sauce, Peach Sauce, VANILLA-ORANGE Cream

RECIPES

STRAWBERRY SAUCE

2 10-ouncepackagesfrozen,sliced	1 tablespooncornstarch
strawberries,thawed,juice reserved	2 tablespoonssugar

Reserve 3⁄4 cup juice from strawberries. Set strawberries aside. Pour juice into Fondue Pot. Combine cornstarchand sugar. Add to juice in Fondue Pot.

Turn temperature dial to 200°F.Cook, stirring constantly until thickened. Stir in straw- berries. Reduce heat to Warm.

Serve with fruit pieces, pound or angel food cake. Yield 13⁄4 cups

PEACH SAUCE

1	16-ouncecan peach halves	1⁄4	teaspooncinnamon
	in heavy syrup	1⁄2	teaspoonvanilla
1	teaspooncornstarch

In blender container, combine undrained peaches, cornstarch and cinnamon. Cover and blend until smooth. Pour into Fondue Pot. Turn temperature dial to 200°F.Cook, stirring constantly until bubbly.Reduce heat to Warm. Serve over ice cream or angel food cake. Yield 11⁄2 cups

VANILLA-ORANGE CREAM

2 10-ouncepackagesvanillachips	1 tablespoonorangeliqueur
1⁄2 cup whippingcream

Place vanilla chips and whipping cream in Fondue Pot. Turn temperature dial to Warm. Stir constantly until chips are melted. Add liqueur.

Serve with pieces of fruit or cake. Yield 21⁄2 cups

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