Fruit fondue sauce from Joy of Cooking (Sixth edition 1975) (page 769) by Irma S. Rombauer and Marion Rombauer Becker

  • liqueur of your choice
  • fruit juice
  • Serves : 1.5 cups

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried cream (Crème frite); Vanilla soufflé; Nut soufflé; Creamy rice rings or pudding; Rice pudding; Pearl tapioca pudding

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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