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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