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Gooseberry Wine Fondue
1 1/2 lb Gooseberries; topped and tailed
4 oz Caster (granulated) sugar
2/3 c Dry white wine
2 ts Cornflour (cornstarch)
2 tb Single (light) cream
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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