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The Spring Break Fondue

Difficulty Level: Easy
Sweet
4-6 persons
bouillon
La Fondue Relâche

At Fondussimo, we love to innovate with sweet fondues that stand out from the crowd! Our Spring Break Fondue is the perfect gourmet recipe to enjoy with your kids during their week off, but it’s definitely not just for parents!

Its apple pie and maple broth will welcome all your favourite sweet toppings, we’ve put together a list of delicious suggestions below! Just remember that some fruits and pastries should not be dipped in the broth for more than a few seconds, as they may become a bit mushy.

Have fun!

bouillon
La Fondue Relâche

  • Ingredients

    FOR THE APPLE PIE AND MAPLE BROTH:

    • 1 litre (4 cups) apple juice
    • 1 can of maple syrup (540 ml)
    • 500 ml (2 cups) brown sugar
    • 1 can (300 ml) sweetened condensed milk
    • 1 cinnamon stick
    • 1.25 ml (1/4 teaspoon) nutmeg
    • 500 ml (2 cups) 35% cooking cream
    • 60 ml (1/4 cup) cornstarch

    FOR THE ENERGY BALLS:

    • 375 ml (1 1/2 cups) pitted dates (we recommend Medjool dates!)
    • 250 ml (1 cup) almond butter
    • 5 ml (1 teaspoon) vanilla extract
    • 500 ml (2 cups) almond powder
    • 160 ml (2/3 cup) chopped dried cranberries
    • 125 ml (1/2 cup) chopped almonds

    SUGGESTED DIPPING INGREDIENTS:

    Mini waffles, brownies, old-fashioned donuts, pretzels, wafers, mini Oreo cookies, mini chocolate chip cookies, heart-shaped strawberries, star-shaped kiwis, cantaloupe, apples, red grapes, starfruit, mango, honeydew melon, blackberries.

  • Preparation

    FOR THE BROTH

    • In a large pot, combine the apple juice with the maple syrup, brown sugar, sweetened condensed milk, cinnamon, and nutmeg. Bring to a boil, then simmer over medium heat for 5 minutes.
    • Add the cream and stir. Bring to a boil again.
    • In a small bowl, dissolve the cornstarch in a bit of cold water. Pour the diluted cornstarch into the pot and stir. Simmer for 4 to 5 minutes.
    • Pour the required amount of broth into the Fondussimo set. Reserve the rest of the broth.

    FOR THE ENERGY BALLS

    • Place the dates, almond butter, vanilla extract and almond powder in a food processor. Blend to a paste.
    • Pour the paste into a bowl. Add the cranberries and almonds. Stir to combine.
    • Shape into 35-40 balls, using about 2 tablespoons of the paste for each. Place the balls on a baking sheet lined with parchment paper. Refrigerate until ready to serve.

    A few tips

    • After their dip in the broth, we recommend rolling your toppings in sweet treats spread out in small bowls! Our favourites are crushed graham crackers, chocolate chips, maple chips, chopped peanuts, and chocolate sprinkles!
    • Use your leftover broth to make “pouding chômeur” or maple syrup dumplings (“grands-pères”)!
    • Children will love that Fondussimo lets them use their own basket, making fondue much easier and safer than with traditional forks. Remind them to drain their baskets with the hooks and our patented ring system so that they don’t make a mess when they bring it to their plate. This little tip also applies to adults, as we know that reinvented fondue fans of all ages may be in a hurry to enjoy the delicious contents of their basket!

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