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Ingredients
- 1 None large mango, peeled, pitted and cut into thin diagonal slices
- 2/3 lb strawberries, hulled and thinly sliced
- 4 scoops lemon sorbet
- 1/2 cup balsamic vinegar
Method
- Heat chocolate, cream and liqueur in a saucepan on low, stirring, for 2-3 minutes, until melted and smooth.
- Transfer to a fondue dish. Keep warm over a gentle flame, stirring often.
- Serve hot with a selection of fruit and marshmallows.