Fran’s Dessert Fondue

Fondue turns dessert into an interactive event. Kids of all ages love spearing their fruit or baked goods and getting as much sauce as possible onto their bite––or any other available surfaces. So hide your finest tablecloth and be prepared to get messy.

You don’t really need a special pot to enjoy a fondue party. To avoid traffic jams around the fondue pot, we like to prepare individual dessert plates for each guest and pour about ¼ cup of sauce into individual ramekins. The sauces can be served at room temperature or lightly warmed and brought to the table for dipping.

Serves 6


Dessert Sauces

Assorted fresh ripe fruit, washed, dried and prepared:

  • Strawberries, with husks
  • Cherries, with stems
  • Grapes, with stems
  • Pears, halved, cored, and thinly sliced lengthwise with skins on
  • Pineapple, peeled and cut in 1½-inch chunks
  • Apples, halved, cored, and thinly sliced lengthwise with skins on
  • Nectarines, halved, pitted, and thinly sliced lengthwise with skins on
  • Orange segments, peeled
  • Banana, peeled and cut into 1½-inch chunks

Assorted baked sweets

  • Madeleines
  • Biscotti
  • Shortbread cookies
  • Pound cake, cut into sticks or squares


  1. Pour dessert sauces into separate serving dishes (or individual ramekins as described above).
  2. If serving sauce warmed, maintain temperature at the table by placing serving dishes over a low flame or candle, or within shallow bowls filled with hot water.
  3. Serve assorted fruit on a platter (or individual plates as described above).
  4. Provide individual long fondue forks or skewers for guests to dip their own dessert.

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