|1½ pounds||Gooseberries; topped and tailed|
|4 ounces||Caster (granulated) sugar|
|⅔ cup||Dry white wine|
|2 teaspoons||Cornflour (cornstarch)|
|2 tablespoons||Single (light) cream|
From: sharon@... (Sharon Curtis) Date: 27 Aug 1995 20:09:39 -0600 Put gooseberries into a saucepan with sugar and wine. Simmer until tender.
Reserve a few gooseberries for decoration, then pass remainder through a sieve to make a puree. In a fondue pot, blend cornflour smoothly with cream. Stir in gooseberry puree, then heat until smooth and thick, stirring frequently. Decorate with reserved gooseberries and serve with brandy snaps. (Serves 4)
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