|½ cup||Heavy cream|
|1 teaspoon||Lemon juice|
|2 cups||Blue or domestic Gorgonzola cheese; crumbled (about 8|
|2 tablespoons||Walnuts; chopped and toasted|
In a small saucepan heat cream and cornstarch over medium heat, add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately. For dipping: fresh figs, dates, apricots and applies (or other fresh/dried fruits).
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Converted by MM_Buster v2.0l.
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