Recipe - Gooseberry Wine Fondue

1 One half pound Gooseberries; topped and
tailed
4 ounce Caster (granulated) sugar
2/3 cup Dry white wine
2 teaspoon Cornflour (cornstarch)
2 tablespoon Single (light) cream
Brandy snaps

From: sharon@ecs.oxford.ac.uk (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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