Mix 1/4 cup finely snipped mint leaves and 1/4 cup sugar; let stand 1 hour. Melt 1 cup mint-flavored apple jelly over low heat; blend in mint-sugar mixture and 1/4 cup water. Pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue.

1 1/2 cups

Dippers: Chiffon cake squares, banana chunks, pineapple chunks, toasted waffle squares, pear slices, strawberries.