Gooseberry And Wine Fondue
|Gooseberries||1 1⁄2 Pound, trimmed|
|Sugar||1⁄2 Cup (8 tbs)|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Half and half||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Teaspoon|
To make Brandy Snaps, preheat oven to 350F (175C).
Melt butter, brown sugar and corn syrup in a small saucepan.
Cool slightly then beat in flour and ginger.
Place heaping table-spoonfuls of mixture on ungreased baking sheets, spacing about 1 inch apart.
Bake 10 minutes.
Cool slightly before removing with a small knife and rolling each cookie around the handle of a wooden spoon or wooden chopstick.
Allow cookie to set before removing from spoon handle.
Makes about 2 dozen Brandy Snaps.
Reserve a few gooseberries for decoration.
Put remaining gooseberries in a medium-size saucepan with sugar and wine.
Simmer until tender then press through a sieve to make a puree.
In a fondue pot blend cornstarch with half and half, stir in gooseberry puree and heat until smooth and thick.
Decorate with reserved gooseberries and serve with Brandy Snaps.