Friday, August 18, 2006

Tangy Tangerine Fondue

4 cups fresh squeezed tangerine juice
1/3 cup apple juice concentrate
1/4 cup cornstarch or arrowroot
apples, banana, pineapple and kiwi cut into bite sizes
toasted shredded coconut

Squeeze the juice of tangerines and stir in apple juice concentrate. Bring to a boil and add cornstarch dissolved in a small amount of water. Boil to thicken. Cut fruit and place around the fondue server. Provide toasted coconut for dipping fondue covered fruit chunks.

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