| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Shelf life, Shelf4 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Heavy cream |
| 1 |
t |
Cornstarch |
| 1 |
t |
Lemon juice |
| 2 |
c |
Blue or domestic Gorgonzola |
|
|
cheese crumbled about 8 |
|
|
ounces |
| 3 |
T |
Honey |
| 2 |
T |
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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