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Spiced Maple Fondue


1 cup (250 mL)     Compliments Pure or Organic Maple Syrup
2    cinnamon sticks
1 tablespoon (15 mL)     orange zest
3    cloves
1 teaspoon (5 mL)     peppercorns
1 cup (250 mL)     35% cream
2 tablespoon (30 mL)    cornstarch, mixed with 1 tablespoon (15 mL) cold water
2 oz (60 mL)     brandy (optional)
Cheesecloth and string


Set up the fondue set with a small amount of hot water inside the stainless steel bowl and bring to a low simmer.
Wrap the cinnamon, cloves, peppercorns and orange zest in a coffee filter or cheesecloth and tie tightly with a piece of string. Combine with the maple syrup in a deep-sided medium-sized pot; bring to a simmer, cooking for 5 minutes.

Remove the spice pouch. Mix together the cream and cornstarch slurry. Whisk into the maple syrup, being careful as it will foam up. Return to a simmer, continuously stirring until thickened. Remove from the heat, stir in the brandy and transfer to the fondue set's casserole double-boiler insert. Carefully place into the fondue set and serve.

For dipping
  • Fresh fruit such as baby bananas, sliced apple and pear, plums, apricots, pineapple, peaches, and strawberries.
  • My kids have tried marshmallows, rice crispy squares, small cubes of pound cake, shortbread cookies, pretzels, two-bite brownies and coconut macaroons. 
  • You'll be surprised at how good figs, carrot sticks, and sweet potato chips are.
Spiced Maple Fondue

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