Desserts

Winter Fondue with Bethonga Gold Pineapple

This recipe was created especially by Andrew Mirosch, executive chef, Sirromet Winery, Brisbane.

Serves: 4.
Prep Time: 5 minutes.
Cooking Time: 15 minutes.

Ingredients

• 1 Bethonga Gold pineapple, chopped
• Selection of seasonal fruit (strawberries, banana, pear, rockmelon), chopped
• 200g cream
• 200g dark couverture chocolate, chopped
• 30g butter
• 1 tbs Cointreau
• Half a packet of marshmallows

Cooking Instructions

• Bring cream to the boil in a heavy based saucepan.
• Remove from heat. Add chocolate, butter and Cointreau and stir through until thick and glossy.
• Pour chocolate mix (fondue) into a fondue maker set on low heat (so chocolate does not burn).
• Thread fruit and marshmallows onto skewers. Serve with chocolate fondue.