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Reprinted from The Edge 2000.2001
Grand Marnier-injected strawberries and Amaretto-injected pineapple dipped in melted Lindt chocolate

Photo by Gayle T. Tiller


• Grand Marnier
• Amaretto
• Strawberries, washed and hulled
• Fresh pineapple, cut into chunks
• 2 bars Lindt semi-sweet chocolate, chopped
• 1 tablespoon butter

Butter warmers or a fondue pot would work for this dish. Several hours before serving, inject strawberries with Grand Marnier and pineapple with Amaretto. Set aside.

Light candles or Sterno beneath pot and melt chocolate, stirring constantly. Stir in the butter and mix well. Dip fruit in chocolate with tiny forks or skewers. Adjust heat if necessary.

Wine Picks:
Chateau Rieussec, Sauternes, 1989, $50
Ca’ del Solo, Moscato Fior d’Arancio, Santa Cruz, California, $10
Champagne Pommery, France, $35
Heidsieck & Co., Monopole Diamant Bleu, France, 1985, $70

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