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Creamy Maple Fondue

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Whether you serve this as a first course, on an hors d'oeuvres buffet, or for dessert, fondue is a delicious way to savor maple. It's another recipe from a member of the Citadelle Maple Syrup Producers' Cooperative in Quebec."

List of Ingredients

â—¦ ½ cup pure maple syrup
â—¦ 2 tablespoons cornstarch
â—¦ 2 ½ cups light cream or crème fraîche
â—¦ 2 to 3 cups firm fruits and berries, cut into small pieces


Recipe

Gently heat the maple syrup in a small saucepan for 5 minutes.
Mix the cornstarch with 2 tablespoons of the cream in a small bowl.

In a medium saucepan, bring the remaining cream to a simmer over medium heat; add the maple syrup. Whisk the cornstarch mixture into the cream mixture and cook, stirring continuously, until it comes to a boil. Boil while stirring for about 1 minute.

Serve the fondue in a small pan over a spirit lamp.
Arrange the fruit and fondue forks or skewers around the fondue.

Makes 4 to 6 servings