What can be melted in a fondue, instead of chocolate?

Is there something healthy and delicious you can melt in a fondue, instead of chocolate, that tastes divine on pieces of fruit?What can be melted in a fondue, instead of chocolate?
There are a variety of things that you could do in a fondue with fruits. But Dark Chocolate is Healthy when used in moderation. There are alot of misconceptions about that. Though pricey I prefer organic dark chocolate that is 60% Cacao and there is a diabetic version that you may want to try that is pretty awesome:



A variety of fruits (apples, pears, melons, figs, strawberries, whatever is fresh and good) cut into bite sized pieces Pound cake, angel food cake, small cookies, etc.



For the dipping sauce:



2 to 3 cups fresh berries or 2-10 oz (280 g) packages frozen berries (raspberries, strawberries, blueberries, blackberries, or any combination of these)

2 Tbs cornstarch (cornflour)

4 Tbs liqueur of your choice (may substitute water or juices) -note I used mango puree with water



Puree the berries in a blender or food processor. Dissolve the cornstarch in the choice of liquer, juices, or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce. Makes about 2 cups dipping sauce.



This is a recipe from Quick Cooking/Taste of Home:



Ingredients

1 package (10 ounces) frozen sweetened sliced strawberries, thawed

1/4 cup half-and-half cream

1 teaspoon cornstarch

1/2 teaspoon lemon juice

Angel food cake cubes and fresh fruit

Directions

In a food processor or blender, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. Pour into saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with cake and fruit. Yield: 1-1/2 cups.





Nutritional Analysis: One serving (2 tablespoons prepared with fat-free half-and-half; calculated without cake and fruit) equals 27 calories, trace fat (0 saturated fat), 0 cholesterol, 6 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2 fruit.



Try these I have and they are (in my personal opinion) really good.
Cheese. You can't beat a cheesy banana.What can be melted in a fondue, instead of chocolate?
cheese can be melted and some people dip bread in the cheese.
Cheese, VP. You can't go wrong with cheese.What can be melted in a fondue, instead of chocolate?
Well, not for fruit, but if you heat up the fondue pan on the stove with oil in it, then cut squares of fillet steak, you can fry your steak to your liking! Bit of home-made garlic mayonnaise goes down nicely :)
Cheese comes to mind, but healthy? Chocolate has been found to be good for you, well dark chocolates. That's all I have...it's early for me...sorry! :(
Make a light caramel sauce or maybe even butterscotch. Use a store-bought bottle to start with, then thin it with a little cream or brandy.
Coconut Fondue Recipe



This dessert fondue recipe can barely be called a recipe. It's so easy it's cheating, almost.



1 16鈥搊unce carton coconut pecan frosting

1/4 to 1/2 cup heavy cream

Warm the frosting in a small saucepan. Stir in the heavy cream to desired thickness. Transfer to a warm fondue pot. Serve with pound cake, banana rounds, apple wedges, and marshmallows. Serves 6 or more.

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This is a very rich dessert fondue recipe. It takes a little longer to prepare than the others, but it's well worth it.







1/3 cup (about 3 ounces) butter

1/3 cup sugar

1/2 cup dark brown sugar

2/3 cup corn syrup

1 1/2 cups heavy cream

3 tablespoon Rum or Cognac (optional)

1/3 cup finely chopped pecans, divided

In a medium non-stick saucepan, warm the butter, sugars and corn syrup until the butter has melted and the sugars have dissolved. Increase the heat to medium-high and bring the mixture to a low boil. Let it boil, stirring occasionally, for about 5 minutes.

Add the heavy cream. (You may find it easier to remove the pan from the heat while stirring in the cream.) Heat and stir for another 5 minutes. Stir in the Rum or Cognac, if desired, and pecans, reserving 1 tablespoon of the nuts for garnish. Transfer to a warm fondue pot and sprinkle the remaining pecans on top.

This recipe pairs well with pound cake, angle-food cake, marshmallows, and just about any fruit. It can be prepared a day ahead and warmed before serving. Serves 6 or more.



This is a very rich dessert fondue recipe. It takes a little longer to prepare than the others, but it's well worth it.
Other dessert fondues can include coconut, honey, caramel and marshmallow .http://en.wikipedia.org/wiki/Fondue





Other fondues

Meat



A fondue bourguignonne: At top is a pot of hot oil for quickly cooking the meat, at middle a caquelon for a further cheese fondue and at bottom more sauces for dipping.Fondue Bourguignonne consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various sauces are provided on the side. The earliest published mentions of this dish seem to have been made in the mid 1950s.[1]

Bressane: Small cubes of chicken breast are dipped in cream, then in fine bread crumbs and at last deep fried, as with a bourguignonne.

Chinoise (or Court Bouillon): Rolled shaved meat (traditionally beef) is dipped into a simmering broth. As with a bourguignonne, dipping sauces are served. This dish is still somewhat like a Chinese hot pot (huoguo in Chinese, or steamboat, which is popular across Asia). At meal's end, the much flavoured broth may be served to the participants, with or without sherry wine.





Cheese as mentioned above..
Cheese!! Get a brick of fontina cheese and some gorgonzola cheese and melt them together in your fondue pot. Chop some garlic first though and saute that in the bottom for a minute with some butter, then throw in some white wine then put in your cheeses and add some cream and melt away. Its SO GOOD! Make sure your cheese is grated before you put it in. For the gorgonzola, as long as its crumbled its fine. It tastes great on a nice loaf of bread, just cut it up into some small pieces and dip away, also some fresh veggies, and we even like to dip apples! You can also use any kind of broth, chicken, beef, veggie. Just add some red or white wine and put it in the pot. Bring it to a boil and then pick out some of your favorite meats, shrimp, and even lobster and cook them in the broth. It tastes great and is MUCH healthier than using oil. Pick out some of your favorite dipping sauces and you good to go! Hope this helps!
Well fondue is essentially a French dish of cheese, so if I were you, I'd go for the original way:



Get a big loaf of French bread and cut into little bite size squares. Put some stinky delicious cheese in the fondue pot (combine a big block of Emmental, some Swiss Gruyere, and some white wine).

The best is when you scrape the bottom of the pot with your bread pieces, then I grind some fresh pepper on top. The dish is best served with those tiny jarred white onions, and cornichons (tiny pickles). Of course if you want some meat, you can fill the pot with some hot oil and pork fat and fry/cook thin pieces of chicken breasts and beef.

This is a great dish for couples or groups because you are all involved in cooking your own foods.



Good Luck!
Cheese can also be melted for dipping. I've always wanted to try melted glaze or some kind of sweet sugary sauce like that. Bet that would be good.