Creamy Maple Fondue

Ingredients

Fondue

• 300 ml (1¼ cups) real amber maple syrup
• 75 ml strong cooled coffee (or 1–2 cooled espressos, optional, for colour and to balance sweetness)
• 250 ml 35% cream
• 100 g (1 bar) white chocolate, finely chopped (we used Lindt)
• 30 ml (2 tbsp) all-purpose flour
• 15 ml (1 tbsp) cornstarch
• A few drops liquid smoke (optional)
• 1 ml (¼ tsp) smoked salt or fleur de sel
  

Mini Sourdough French Toast

• Crusty sourdough baguette, cut into 1.5 cm slices
• 250 ml (1 cup) milk
• 2 large eggs
• 30 ml (2 tbsp) maple syrup
• 5 ml (1 tsp) vanilla extract
• Pinch of cinnamon (optional)
• Pinch of salt (optional)
• Butter for cooking
  

For grilling and dipping

• Mini French toast
• Bacon
• Banana slices (not overripe)
• Fresh pineapple slices
• Cortland or Honeycrisp apple wedges
• Pecans
• Grapes
• Palmier cookies

Preparation

• In a large heavy-bottom saucepan, bring the maple syrup to a boil over medium heat. Reduce heat and simmer for 5–8 minutes until reduced by about one quarter (the syrup should thicken slightly).

Note: When boiling, the syrup may expand. Add 2–3 drops of cream to reduce the foam if needed.

• Stir in the coffee and cream. Bring to a gentle simmer while stirring constantly.
• Add the chopped white chocolate and stir until fully melted and incorporated.
• Sift the flour directly into the mixture while whisking vigorously. Dissolve the cornstarch in 15 ml (1 tbsp) cold water and whisk into the mixture.
• Maintain a gentle simmer for 2–3 minutes, whisking constantly until thickened.
• Remove from heat. Add smoked salt and liquid smoke if desired. Taste and adjust seasoning.
• Transfer to the Dip and Grill insert and keep warm.

Preparing the mini French toast

• In a shallow bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon and salt.
• Dip the sourdough slices into the mixture, turning to coat well. Let soak until the liquid is absorbed, without letting the bread fall apart. Drain and place slices in a serving bowl.
• During the meal, lightly preheat the grill and butter the surface. Place the French toast slices on the grill and cook 2–3 minutes per side until evenly golden.
• French toast is best served warm, crispy on the outside and soft on the inside.

Tips

• Although the Dip and Grill surface is non-stick, foods benefit from a small amount of vegetable oil or butter for optimal cooking.
• If desired, to simplify meal preparation, you can pre-cook the French toast and bacon in a pan, then use the grill on the lowest setting to reheat them.
• Use pure maple syrup, preferably amber, for a rich and authentic flavour. Avoid artificial maple syrups which would alter the flavour profile of this recipe.
• Liquid smoke is optional but transforms this fondue into a signature experience: just a few drops evoke the authentic flavour of sugar shacks.
• Grilled apples caramelize and develop a concentrated sweetness that pairs perfectly with the maple and smoky notes.