| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Shelf life, Shelf4 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Heavy cream |
| 1 | ts | Cornstarch |
| 1 | ts | Lemon juice |
| 2 | c | Blue or domestic Gorgonzola cheese; crumbled (about 8 |
| ; ounces) | ||
| 3 | tb | Honey |
| 2 | tb | Walnuts; chopped and toasted |
INSTRUCTIONS
In a small saucepan heat cream and cornstarch over medium heat, add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately. For dipping: fresh figs, dates, apricots and applies (or other fresh/dried fruits). Converted by MC_Buster. Converted by MM_Buster v2.0l.
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