Mascarpone Dessert Fondue

Makes 6 servings


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1 1/2 quarts (about 10 oz.) 1-inch cubes pound cake
3/4 cup Orange Muscat wine such as Essensia
1 cup mascarpone
2 Fuji apples (1/2 lb. each), rinsed, cored, and sliced


1. Spread cake in a single layer in a 9- by 13-inch pan. Bake in a 450° oven until lightly toasted, 5 to 7 minutes. Place in a small bowl.

2. Meanwhile, in a 1- to 2-quart pan or fondue pan over high heat, boil wine until reduced to 1/4 cup, 6 to 8 minutes.

3. Reduce heat to medium-high, add mascarpone, and stir until boiling, about 4 minutes. Set pan over a candle or on an electric warming tray.

4. Use forks or thin wood skewers to spear cake and apple slices and dunk them into fondue.

Created date

October 2003

Nutritional Information

Calories 443
Caloriesfromfat 55 %
Protein 5.4 g
Fat 27 g
Satfat 17 g
Carbohydrate 39 g
Fiber 2 g
Sodium 211 mg
Cholesterol 138 mg