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Print this Recipe    Fondue 44

Gooseberry Wine Fondue

1 1/2 lbs gooseberries, topped and tailed
4 oz caster sugar
5 fl oz / 2/3 cup dry white wine
2 tsp cornflour
2 tablespoons single (light) cream
Brandy Snaps

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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