Perfumed chocolate fondue from Fondues from Around the World: Nearly 200 Recipes for Fish, Cheese and Meat Fondues, Original Hot-pots, Tempura, Sukiyaki and Dessert Fondues (page 99) by Eva Klever and Ulrich Klever

  • quince jelly
  • rum
  • Show all ingredients...

  • EYB Comments

    Can substitute a mixture of bitter orange marmalade and whiskey, red currant jelly and kirsch, lemon jelly and cognac, or sour cherry marmalade and cherry brandy for quince jelly and rum.

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

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

  • Eat Your Books

    Can substitute a mixture of bitter orange marmalade and whiskey, red currant jelly and kirsch, lemon jelly and cognac, or sour cherry marmalade and cherry brandy for quince jelly and rum.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.