Name: Gooseberry Wine Fondue
Ingredients: 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; Brandy snaps

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dessert	4	Servings

INGREDIENTS

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
		Brandy snaps

INSTRUCTIONS

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)
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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