The flavor of this fondue is a bit exotic, just right for adventurous eaters.
Serves 6 to 8
Anise hyssop flowers may be substituted for the lavender for a tamer flavor. My family voted strawberries the most popular dipper for this dish.
• 6 lavender flower spikes or 3/4 teaspoon dried lavender flowers
• 3/4 cup heavy cream
• 6 ounces milk chocolate
• 4 ounces bittersweet chocolate
• 1 tablespoon kirsch (cherry brandy), brandy, or water
Dippers: cubes of angel food or pound cake, banana or apple slices, whole strawberries, Bing cherries, kiwi fruit, pineapple chunks, marshmallows, graham crackers, and/or thin salted pretzels
1. Bring the lavender and cream just to a simmer, then steep, uncovered, off heat for 30 to 60 minutes. Strain the cream and set aside.
2. Break or chop the chocolate into 1-inch chunks. Heat it with 1/2 cup plus 1 tablespoon of the cream until melted, stirring occasionally; do not simmer. Thin with additional cream if necessary.
3. Stir in the kirsch, brandy, or water, and heat for a minute or two longer. Transfer to a fondue pot with a burner just large enough to keep the fondue warm but not bubbling.
Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!LEARN MORE