Ingredients
CHOCOLATE SAUCE
1/2 cup butter
6 oz unsweetened chocolate
1 1/2 cup sugar salt
1 cup half and half
1/4 cup (plus 2 t) orange liqueur
1 pound cake, 1 1/4 inch cubes
1 bananas, 1 inch chunks
1 fresh fruit, (apples, pears, cherries
1 marshmallows
Directions
In saucepan, melt butter and cho. over low heat. Add sugar,
Half-and-Half and salt. Bring to a boil, cook over med. heat at a slow
rolling boil, stirring constantly for 5 mins. until thickened. Cover
and refrigerate until needed. When ready, heat choc. sauce in
micorwave 20-230 seconds. Add liqueur and stir to combine thoroughly.
Serve immediately with fruit and cake.
For Two: Pour one cup warm Choc. Sauce into dessert fondue pot and
place over burner. On a dinnner plate, attractively arrange pound
cake cubes, bananas, fresh fruit, and marshmallows. Serve with 2
fondue forks and
2 dessert plates.
Servings: 8 servings
Choc. Fondue With Fruit & Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fondue; Fruit
The History of Recipes
Written cooking instructions as an idea can be found far back into antiquity, in fact as far back into recorded history as early Egypt, and quite possibly further than that. However, in the main part, these ancient cookbooks were just basic pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians is a collection of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, main course and desserts, a very modern way of dining. Aspicius also informs us how the cooks of Roman times made use of a wide range of herbs, including a few that will be familiar to modern chefs like basil, mint and parsley. As we move on, we have some interesting books published in the 14th Century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that we all know today, but rather accounts of the types of meals prepared for the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, such as coriander, parsley, and basil. These new culinary innovations created a torrent in manuscripts on food, the majority of which still exist in private cookery archives. During the next few centuries, the upper-class families of Europe strove to offer the most extravagent banquests, and as a consequence, cooks and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking books are greatly in demand as a result of more people being able to read, more free time and having more money. |
We hope you enjoy this Choc. Fondue With Fruit & Cake recipe.
