Serves 4
Preparation time 5 minutes
Cooking time 10 minutes
250 g (8 oz) raspberries
175 g (6 oz) marshmallows
175 ml (6 fl oz) double cream
few drops of lemon juice
To serve
raspberries, marshmallows and shortbread biscuits, for dipping
Purée the raspberries in a blender or food processor until smooth, or rub through a sieve into a bowl.
Put the puréed raspberries, marshmallows and cream in the fondue pot and melt over a low heat, stirring constantly. Add the lemon juice and heat through, but do not allow to boil.
Move the fondue pot to the table and keep warm on a burner, then gather all your friends round and dip the biscuits, raspberries and marshmallows into the raspberry mallow, while still warm.
For peach mallow fondue, make a cross cut in 1 large ripe peach, put in a bowl, cover with boiling water and leave for 1 minute. Drain and peel off the skin. Cut the peach in half, remove and discard the stone and roughly chop the flesh. Purée in a blender or food processor until smooth, or rub through a sieve. Heat with the marshmallows and cream as above. Serve with peach slices and biscuits as above.