Gooseberry wine fondue

Yield: 4 Servings

Measure Ingredient
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
\N \N Brandy snaps

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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