Tropical Fruit with Chocolate Sauce (Curacao)

Yield: 6 to 8 servings

Ingredients

Fruit

• 3 to 4 cups assorted fresh tropical fruit: banana, pineapple, strawberries, carambola, papaya, mango
• 2 to 3 tablespoons orange-flavored liqueur or rum

Chocolate Sauce

• 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

Instructions

1. Prepare Chocolate Sauce.

Fruit

1. Toss fruit and liqueur or rum.
2. Cover and refrigerate, stirring once or twice, at least 1 hour.
3. Spoon fruit into dessert dishes; drizzle with Chocolate Sauce.

Chocolate Sauce

1. Heat chocolate, milk and sugar to boiling over medium heat, stirring constantly; remove from heat.
2. Stir in butter and liqueur. Let stand for 1 hour.
3. Cover and refrigerate any remaining sauce.