Make candied peel: Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orange peel from top to bottom at 1/3-inch intervals, cutting through pith, with a sharp knife. Pull off each strip of peel, including pith, with your fingers and put in a 2- to 3-quart heavy saucepan. (Reserve fruit for another use.) Fill pan with water, then add 1/4 teaspoon salt and bring to a boil. Boil, uncovered, 10 minutes, then drain peels in a sieve. Repeat procedure with more cold water and remaining 1/4 teaspoon salt, then set peels aside. (If peels are not very tender, repeat procedure a third time.)
Put a sheet of parchment paper or wax paper on a baking sheet and set baking sheet on a rack.
Bring granulated sugar and water (1/4 cup) to a boil in cleaned saucepan over moderately high heat, stirring and brushing any crystals from side of pan with pastry brush dipped in cold water until sugar is dissolved.
Add peels to syrup in pan and cook, stirring frequently, until most of syrup is absorbed by peels, 4 to 5 minutes. Transfer peels to lined baking sheet, separating strips. Let dry until only slightly sticky, at least 1 hour. make macaroons: Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet and put almonds in a shallow bowl.
Blend together almond paste, egg white, and salt in a food processor until smooth, then transfer dough to a small bowl or a sheet of wax paper. Transfer slightly rounded teaspoonfuls of dough, a few at a time, to almonds and turn to coat completely, then transfer to baking sheet as coated, arranging balls about 1 inch apart.
Bake until tops are pale golden and undersides are golden, 20 to 25 minutes. Transfer to a rack to cool.
Make fondue: Finely chop chocolate (preferably in a food processor) and transfer to a small bowl.
Bring cream, butter, and Cognac to a simmer in a 1/2- to 1-quart saucepan over moderate heat. Remove from heat and add chocolate, stirring until melted and smooth. Transfer to fondue pot and set over candle flame or to small warmed bowl (chocolate will stay warm enough for dipping for about 20 minutes without candle).
Arrange raspberries, orange peel, and macaroons on a plate (use wooden picks for raspberries) and serve with fondue.
Cooks' notes: ·Orange peel can be dried up to 8 hours and can be kept in a sealed plastic bag at room temperature 2 days. ·Macaroons can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. ·Chocolate can be chopped 1 day ahead and kept, covered with plastic wrap, at room temperature. ·If leaving chocolate fondue over candle for any length of time, stir occasionally to avoid scorching.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	866.1 Kcal (3626 kJ)
Calories from fat	319.55 Kcal
		% Daily Value*
Total Fat	35.51g	55%
Cholesterol	43.04mg	14%
Sodium	1121.79mg	47%
Potassium	275.75mg	6%
Total Carbs	128.97g	43%
Sugars	104.78g	419%
Dietary Fiber	8.79g	35%
Protein	17.18g	34%
Vitamin C	20.4mg	34%
Vitamin A	0.1mg	2%
Iron	2.4mg	14%
Calcium	216.1mg	22%

Amount Per 100 g
Calories	256.71 Kcal (1075 kJ)
Calories from fat	94.71 Kcal
		% Daily Value*
Total Fat	10.52g	55%
Cholesterol	12.76mg	14%
Sodium	332.5mg	47%
Potassium	81.73mg	6%
Total Carbs	38.23g	43%
Sugars	31.06g	419%
Dietary Fiber	2.61g	35%
Protein	5.09g	34%
Vitamin C	6.1mg	34%
Iron	0.7mg	14%
Calcium	64mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

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