Unold 48615 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, strawber-
ries, pineapples, pears, tangerines
Heat the cream with den 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 cho-
colate 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 stain-
less 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 reduce the temperature and re-
move the spices. Cut gingerbread
or muffins into pieces and dip the
cake into the punch. Tipp:
For children, leave out the rum and re-
place the red wine by cherry juice.
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