Almond Fondue


1/2 cup whipping cream
4 tablespoons honey
1/2 lb semisweet chocolate, chopped
2 tablespoons blanched almonds (finely chopped and without skin)
1 tablespoon kirsch 
1/4 teaspoon almond extract
1-inch-thick slices of assorted fresh fruit (such as kiwi fruit, peeled banana, peeled pear wedges and orange segments).


  • In heavy medium saucepan, bring cream almonds and honey to simmer.
  • Place chocolate in fondue pot and pour hot cream and honey mixture over chocolate.
  • Place fondue pot over very low heat and whisk until chocolate is melted and smooth.
  • Place fondue pot over very low heat and whisk until chocolate is melted and smooth.
  • Whisk in kirsch and almond extract.
  • Serve with prepared fresh fruits.

Serves 5 to 6.

Real Cooking

Did You Know?
Modern fondue originated during the 18th century in the canton of Neuchâtel. As Switzerland industrialized, wine and cheese producers encouraged the dish's popularity. By the 20th century many Swiss cantons and even towns had their own local varieties and recipes based on locally available cheeses, wines and other ingredients.

Dessert fondue recipes began appearing in the 1960s. Slices of fruit or pastry are dipped in a caquelon of melted chocolate. Other dessert fondues can include coconut, honey, caramel and marshmallow.

Fondue became popular in the United States during the mid-1960s after American tourists discovered it in Switzerland.

Kirsch is an alcoholic drink made from distilling the fermented juice of a small black cherry. The drink is quite sweet and is typically used for flavoring mixed drinks such as the Lady Finger. It is also known as kirschwasser.