Maple and Ginger Fondue
Get ready to swan-dive into your favourite new fondue flavour combination: Maple and ginger. To make this pot of happiness pop, we extracted the juice from a knob of ginger and mixed it into our smooth and creamy maple syrup base. Just a little ginger essence helped cut the sweetness for a savoury-meets-maple thrill ride. […]
Ingredients
- 2 tbsp cornstarch
- 2 tbsp (30 ml) water
- 1 piece fresh ginger, about 3 inches (7.5 cm) long, peeled
- 1 cup (250 ml) maple syrup
- 1 cup (250 ml) 35% cream
- Strawberries, hulled and halved (if large)
- Peaches, pitted and cut into 8 wedges
- Apples, cored and cut into 8 wedges
- Pineapple, peeled and cubed
- Bananas, sliced into rounds
- Grapes, halved
- Pound cake, cubed
Instructions
- In a small bowl, dissolve the cornstarch in the water. Set aside.
- In a fine sieve set over a bowl, grate the ginger on a fine grater to extract the juice. You will need 1 tbsp (15 ml) of ginger juice.
- On the stovetop, in a fondue pot, bring the maple syrup to a boil. Add the cornstarch mixture and cream. Let simmer over low heat until the mixture thickens, about 4 minutes. Stir in the ginger juice.
- Place the fondue heating plate at the centre of the table. Select the Chocolate function and set the pot on the heating plate. Serve with the fruit and cake.
Get ready to swan-dive into your favourite new fondue flavour combination: Maple and ginger. To make this pot of happiness pop, we extracted the juice from a knob of ginger and mixed it into our smooth and creamy maple syrup base. Just a little ginger essence helped cut the sweetness for a savoury-meets-maple thrill ride. As for what to dunk into this crush-worthy blend, cubes of pound cake were a natural, but we also filled up on the ripest fruit we could find.