Halved fresh strawberries, orange segments, kiwifruit wedges and white marshmallows, to serve
CINNAMON PASTRY DIPPERS
3 sheets frozen puff pastry, just thawed
25g unsalted butter, melted
½ teaspoon ground cinnamon
¼ cup caster sugar
360g block Toblerone chocolate, chopped
300ml tub thickened cream
¼ cup honey
Grease and line two large oven trays with baking paper.
To make pastry dippers, place pastry sheets on a clean bench. Brush with butter. Sprinkle with cinnamon and half the sugar.
Working with one sheet at a time, loosely roll up pastry. Cut into 1 ½ cm-thick slices. (Makes 14.) Place cut-side up on prepared trays. Sprinkle with remaining sugar.
Cook both trays in a hot oven (200C) for 9 minutes. Remove from oven. Turn pastries over. Return to oven. Cook for a further 9 to 10 minutes, or until golden brown and crisp. Remove. Cool completely on trays.
To make fondue, combine all ingredients in a medium saucepan over a low heat. Stir until melted and hot, but do not boil. (Makes 2 ½ cups). Pour into a serving bowl.
Serve warm fondue with pastry dippers, fruit and marshmallows.