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Tropical Fruit with Chocolate Sauce (Curacao)
3 to 4 cups assorted fresh tropical fruit: banana, pineapple, strawberries, carambola, papaya, mango
2 to 3 tablespoons orange-flavored liqueur or rum
6 ounces semisweet chocolate chips
1/2 cup evaporated milk
1/2 cup granulated sugar
2 teaspoons butter or margarine
1 tablespoon orange-flavored liqueur or rum
Prepare Chocolate Sauce. Toss fruit and liqueur or rum.
Cover and refrigerate, stirring once or twice, at least 1 hour.
Spoon fruit into dessert dishes; drizzle with Chocolate Sauce.
Chocolate Sauce: Heat chocolate, milk and sugar to boiling over medium heat, stirring constantly; remove from heat.
Stir in butter and liqueur. Let stand for 1 hour.
Cover and refrigerate any remaining sauce.
6 to 8 servings