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| RECIPES |
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| STRAWBERRY SAUCE |
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| 2 | 1 tablespooncornstarch |
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| strawberries,thawed,juice reserved | 2 tablespoonssugar |
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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 | 1⁄4 | teaspooncinnamon | |
| in heavy syrup | 1⁄2 | teaspoonvanilla |
1 | teaspooncornstarch |
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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 | 1 tablespoonorangeliqueur |
1⁄2 cup whippingcream |
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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
