Yield: 4 Servings
|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)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .