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Recipe Name: Gooseberry Wine Fondue Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Pound(s) Gooseberries, topped and
tailed
4 Ounce(s) Caster, granulated sugar
2/3 Cup(s) Dry white wine
2 Teaspoon(s) Cornflour, cornstarch
2 Tablespoon(s) Single, light cream
Brandy snaps
Directions:
From: sharon@ecs.oxford.ac.uk (Sharon Curtis)Date: 27 Aug 1995 20:09:39
-0600Put gooseberries into a saucepan with sugar and wine. Simmer
untiltender. Reserve a few gooseberries for decoration, then pass
remainderthrough a sieve to make a puree. In a fondue pot, blend
cornfloursmoothly with cream. Stir in gooseberry puree, then heat until
smoothand thick, stirring frequently. Decorate with reserved
gooseberries andserve with brandy snaps. (Serves 4)REC.FOOD.RECIPES
ARCHIVES/DESSERTSFrom rec.food.cooking archives. Downloaded from
Glen's MM RecipeArchive, http://www.erols.com/hosey.


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