| 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).
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Converted by MM_Buster v2.0l.
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