The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.

NOTE: This serves 4, so you will need to double and place into two fondue pots at the table or move to another room for coffee and dessert to make an easier reach. Do not feel limited by the ingredients noted below, go with whatever looks good. For example dates,    marshmallows, macaroons, apples, etc could also be used.

Ingredients:

• 1/3 cup whipping cream
• 1 1/2 teaspoons (packed) grated orange peel
• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped (Preferably Ghirardelli)
• 3 tablespoons Grand Marnier or other orange liqueur
  Dippers
• 8 1-inch pieces pound cake
• 8 1-inch pieces angel food cake
• 8 fresh strawberries, hulled
• 2 kiwis, peeled, each cut into 4 rounds
• 1 small pear, cored, cut into 1-inch pieces
• 1 large banana, cut into 8 rounds
• 1 orange, peel and white pith removed, cut into sections
• 8 dried Calimyrna figs
• 8 dried apricot halves

Directions:

1. Bring whipping cream and grated orange peel to simmer in heavy medium saucepan.
2. Reduce heat to low.
3. Add chopped chocolate and 1 tablespoon Grand Marnier.
4. Whisk until mixture is smooth.
5. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
6. Transfer fondue to a fondue pot.
7. Place over candle or canned heat burner.
8. Serve with dippers

Serves: 4

Source:   Villa Park Women’s League Gourmet