Recipes

Summer fruit with dipping sauces

Jan 13 08:50am

Ingredients

Chocolate kahlua sauce
200g dark chocolate, chopped
1/3 cup thickened cream
2 tbs kahlua liqueur
Butterscotch sauce
80g butter
1/2 cup, firmly packed brown sugar
2/3 cup thickened cream
1 tbs golden syrup
1 tsp vanilla extract
Raspberry cream
2 tbs icing sugar
1 tsp vanilla extract
300ml thickened cream, lightly whipped
150g frozen raspberries, partially thawed

Method

For the chocolate kahlua sauce, combine chocolate and cream in a microwave-safe bowl. Microwave, uncovered, for 2-3 minutes on High/100%, stirring every minute with a metal spoon until smooth. Stir in liqueur, pour into a bowl and serve warm.
For the butterscotch sauce, combine the butter, brown sugar, cream and golden syrup in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until melted and smooth. Stir in vanilla, pour into a bowl and serve warm.
For the raspberry cream, fold the icing sugar and vanilla through the cream. Lightly crush the berries with a fork and swirl through the cream. Spoon into a bowl.
To serve, pile the fruit onto a platter and serve with sauces.

By Janelle Bloom from her book Fast, Fresh and Fabulous

3 Comments Report Abuse

1. lulu3813 - Jan 14 03:08pm

would you happen to have a picture of how this presented on the platter?

2. twentyonesan - Jan 15 10:59am

I too would like to have a picture of the presentation, I loved the look of this recipe. Thankyou

3. alisoncmail - Jan 15 05:20pm

I loved h e look of this too - can you list the items you had for dipping, I remember strawberries and marshmallows, but nothing else. Thankyou

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