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.
Calories 318 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 5.2 g26.2%
Trans Fat 0 g
Cholesterol 22 mg7.3%
Sodium 12.7 mg0.5%
Total Carbohydrates 55 g18.3%
Dietary Fiber 5.2 g20.9%
Sugars 30.5 g
Protein 2 g4.8%
Vitamin A 11.6% Vitamin C 52.5%
Calcium 5.2% Iron 5.9%
*Based on a 2000 Calorie diet