Reprinted from The Edge 2000.2001
Grand Marnier-injected strawberries and Amaretto-injected
pineapple dipped in melted Lindt chocolate
Photo by Gayle T. Tiller |
SERVES SIX
• Grand Marnier
• Amaretto
• Strawberries, washed and hulled
• Fresh pineapple, cut into
chunks
• 2 bars Lindt semi-sweet chocolate, chopped
• 1 tablespoon butter
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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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