Name: Chocolate Fondue with Candied Orange Peel, Raspberries, and Almond Macaroons
Cook time: 1 1/4 hr
Total time: 2 1/4 hr
Yield: Makes 2 servings
Ingredients: 2 navel oranges; 1/2 to 3/4 teaspoon salt; 1/2 cup granulated sugar; 1/4 cup water; Butter for greasing baking sheet; 1/2 cup sliced blanched almonds (1 1/4 oz); 1/2 cup pure almond paste (5 oz; not marzipan); 1 large egg white; 1/8 teaspoon salt; 3 oz fine-quality bittersweet chocolate (no more than 64% cacao if marked); 1/4 cup heavy cream; 1 tablespoon unsalted butter; 1 tablespoon Cognac or other brandy; Accompaniment: 1/2 pint raspberries; a pastry brush; a small fondue pot with tea candle or a small warmed bowl (fill with hot water to warm, then dry); wooden picks or skewers

Chocolate Fondue with Candied Orange Peel, Raspberries, and Almond MacaroonsGourmet

The perfect date dessert is one that's interactive: Candied strips of orange peel, fresh raspberries, and crisp almond cookies are all flavorful enough to stand up to a silky dark-chocolate fondue spiked with a shot of warming brandy.

Cooks' notes:

·Orange peel can be dried up to 8 hours and can be kept in a sealed plastic bag at room temperature 2 days.
·Macaroons can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
·Chocolate can be chopped 1 day ahead and kept, covered with plastic wrap, at room temperature.
·If leaving chocolate fondue over candle for any length of time, stir occasionally to avoid scorching.

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