Unold 48645 Instrucciones De Uso página 27

Serve the fondue with crêpes rolls in
addition to the fruit.
Bake thin crêpes (it's very easy with
the UNOLD crêpes maker). Spread
®
some jam on the warm crêpes (e.g.
apricot jam or orange marmalade) and
roll the crêpes firmly, then cut into bit-
sized pieces.
Fruit in chocoate sauce
for 4-6 portions
200 ml cream, 140 g plain chocolate,
1 pinch of gingerbread spices or ca-
yenne pepper (to taste), 100 ml oran-
ge juice
Fruits to taste, z.B. bananas, straw-
berries, pine-apples, pears, tangerines
Heat the cream with the spices. Cut
the chocolate into pieces and melt
in in the hot cream. Add the orange
juice. Prepare the fruits and cut them
into pieces. Spike the fruit pieces with
teh forks and dip them into the choco-
late sauce.
Tipp: Sprinkle the fruit pieces with
some lemon juice.
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
Copyright UNOLD AG | www.unold.de
Punch fondue
for 4-6 portions
100 g frozen raspberries, 2-3 cloves,
1 pinch of grated lemon peels, 1 tbsp
lemon juice, 1 cinnamon stick, 1 star
aniseed, 1 tbsp rum, 500 ml red wine,
80 g sugar, 50 g starch, Gingerbread,
muffins
Thaw the raspberries and mash it with
lemon juice and peels. Heat the spices
with the red wine in the stainless steel
saucepan, but do not boil. Add the
sugar. Pass the raspberries through
a sieve, add the starch and pour the
raspberries into the red wine under
stirring. Bring once to boil, then red-
uce the temperature and remove the
spices. Cut gingerbread or muffins
into pieces and dip the cake into the
punch.
Tipp: For children, leave out the rum
and replace the red wine by cherry jui-
ce.
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