Makes 11/3 cups sauce for 3 cups fruit
Everyone loves chocolate-dipped fruits, both as party food and as snacks. The chocolate makes you feel that you've had something decadent and it is just enough to make you feel good but not guilty. I use dried apricots, pineapples, and prunes as alternatives to fresh strawberries. The recipe may be halved.
8 ounces semisweet chocolate
1/4 cup butter
1/4 cup light corn syrup
3 cups assorted dried fruits or fresh strawberries
Heat the chocolate, butter and corn syrup either in a heavy pan over very low heat or in a microwave-proof cup or bowl until melted; stir until smooth. Remove from the heat, and beat with a wooden spoon until cool but still pourable. Using a toothpick or fork, dip the fruit halfway into the chocolate. Place on waxed or parchment paper and refrigerate overnight. Remove from the paper. Store in one layer in a tightly covered container in the refrigerator.
Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree.com.