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Cooking

Recipe: Drunken Choco-Berry Fondue

A top-ranked dessert in the 2004 REI/BACKPACKER Camp Cook-Off

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10 ounces mixed berries (fresh or frozen)


¼ cup sugar


2 tablespoons cocoa powder


¼ to ½ cup chocolate chips 


Pinch of cayenne pepper


1 teaspoon cornstarch


1½ cups water


1 tablespoon rum 


Dippers (like cookies or dried fruit)



At home


Puree berries, adding just enough water to liquefy them. Dehydrate until crispy. Mix berries, sugar, cocoa, chocolate chips, pepper, and cornstarch in an airtight bag.

In camp

Boil water. Add berry mixture. Stir, cover, and set aside five minutes. Bring to a boil, then simmer five to 10 minutes. Remove from heat, add rum. Return to heat; flambé fondue with a lighter or stove flame. Stir, dunk your dippers, and enjoy.