Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pint          fresh strawberries -- washed
   1                    banana -- cut in chunks
                        seedless grape clusters
   1      cup           fresh or canned pineapple chunks -- drained
     1/2                frozen pound cake {11 1/2-oz cake} -- thawed and cubed
                        ***CREAMY KIRSCH FONDUE SAUCE***
     3/4  cup           heavy cream
     3/4  cup           confectioners' sugar
   1      tablespoon    kirsch -- up to 2
                        ***BUTTERSCOTCH FONDUE SAUCE***
     3/4  cup           heavy cream
     1/3  cup           light brown sugar -- packed
   1      tablespoon    rum -- (optional), up to 2
                        ***CHOCOLATE FONDUE SAUCE***
   3      squares       semi-sweet chocolate -- 1 oz each
     1/3  cup           sugar
     3/4  cup           half-and-half

Preparation:

1. Pour warm sauce of your choice into fondue pot. 2. Arrange fruits and cake on tray. Use picks, skewers or fondue forks to dip fruits and cake into warm sauce. Creamy Kirsch Sauce Makes 1 cup 1. Pour cream and confectioners' sugar into small saucepan; bring to a boil, stirring. 2. Cook 1 minute. 3. Remove from heat; add Kirsch. Butterscotch Sauce Makes 1 cup 1. Blend cream and brown sugar in small saucepan; bring to a boil, stirring. 2. Cook 1 minute. 3. Remove from heat; add rum, if desired. Chocolate Sauce Makes 1 cup 1. Melt chocolate in heavy pan over low heat; stir in sugar and half-and-half. 2. Cook and stir over medium heat until thickened and smoot