Pastry Chef Michael Laiskonis of Le Bernardin
Yield: 2 Servings
For fondue:
1/2 cup heavy cream
1/4 cup passion fruit juice, strained (about 4 passion fruits)
3 ounces high-quality milk chocolate, chopped
1 ounce high-quality dark chocolate, chopped
2 Tablespoons apricot brandy
For dipping:
Fresh strawberries or sliced bananas
Brioche or challah, cubed and toasted
In a small saucepan, combine cream and passion fruit juice. Bring mixture to a boil. Remove from heat and whisk in chopped chocolates and liqueur. Transfer to a fondue pot, assembled and operated according to the manufacturer’s instructions. Take care not to scorch the fondue; if it thickens, it may be thinned with a little milk or cream. Use long skewers or fondue forks to dip fruit and toasted brioche or challah.
Wine pairing:
A rich, fortified dessert wine made from white wine such as the Mas Amiel Muscat de Rivesaltes 2001