Ingredients
12
ounces vanilla-flavored candy coating (almond bark)
1/3
cup half-and-half
1
to 3 tablespoons almond-flavored liqueur or 2 teaspoons almond extract
1/4
teaspoon ground cinnamon
Apple wedges*
Angel food cake cubes
Banana slices*
Dried apricots
Grapes
Kiwifruit slices
Maraschino cherries
Mandarin orange segments
Preparation
Heat candy coating and half-and-half in heavy 3-quart saucepan over low heat, stirring constantly, until coating is melted and mixture is smooth; remove from heat. Stir in liqueur and cinnamon.
Pour into fondue pot or chafing dish. Keep warm over low flame. To serve, spear Dippers with fondue forks and dip into fondue. If fondue becomes too thick, stir in small amount of half-and-half.
