Blackcurrant Cassis Fondue
|Blackcurrants||1⁄2 Pound, thawed, if frozen|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Half and half||2 Tablespoon|
|Creme de cassis||1⁄4 Cup (4 tbs)|
|For hazelnut cookies|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground hazelnuts||2⁄3 Cup (10.67 tbs)|
|Finely chopped hazelnuts||1⁄4 Cup (4 tbs)|
To make cookies, preheat oven to 350F(175C).
Line two baking sheets with waxed paper.
Beat egg whites until soft peaks form.
Fold in brown sugar and ground hazelnuts.
Place teaspoonfuls of mixture on prepared baking sheets and sprinkle with chopped hazelnuts.
Bake 15 to 20 minutes or until crisp and firm to the touch.
Makes about 2 dozen cookies.
To make fondue, place blackcurrants in a medium-size saucepan with sugar and water.
Cook over medium heat until tender.
Press through a sieve into fondue pot.
In a small bowl blend cornstarch with half and half; stir into puree with creine de cassis and reheat until thickened.
When ready to serve, swirl a little extra cream in for decoration.
Serve with Hazelnut Cookies.