I'm giving this recipe 5 stars even though I've tweaked it to my personal preference after making it several times. For fruit I use kiwis, Altulfo mangoes, strawberries and blackberries. This variety gives a great colour presentation. I don't like it with the apples because of their crunchy texture...the soft fruit goes better with the crunchy chips. I leave out the sugar and use seedless red raspberry jam for the preserves. I chop up the fruit in advance, then drain any juice before adding the jam. Spray both sides of the tortilla then use a pizza cutter to cut them into pieces. Then I shake one cut-up tortilla at a time in a ziploc bag filled with the cinnamon sugar (2 cups sugar with 3-4 tbsp cinnamon). To get a nice scoop shape, I put 1-2 tortilla pieces in muffin cups, but if you're short on time, placing them on a tray means you can bake more all at once! Bake for about 9 minutes then loosen with a spatula or remove immediately from the tray otherwise they stick. I always make the chips a day in advance as I find they are crunchier and taste better. My guests have all raved about this recipe!

Reviewed On: May 26, 2010

Everyone loved this fondue, especially on golden pound cake. Based on other reviews, I boiled it for 7-8 minutes instead of 5 minutes until it thickened up just a little bit. It will still seem thin in the pot, but once you transfer it to a fondue pot, the mixture cools and thickens even more.

Reviewed On: Dec. 28, 2008

I made this for our Gourmet Club dinner and everyone raved about it! I cooked the vegetables in advance and quickly sauteed them to reheat before preparing the sauce just before serving. This is definitely a keeper!

Reviewed On: Nov. 18, 2008