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Gooseberry And Wine Fondue

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Ingredients
  Gooseberries 1 1⁄2 Pound, trimmed
  Sugar 1⁄2 Cup (8 tbs)
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Cornstarch 2 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Gooseberry
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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