Creamy Raspberry Fondue

Description

Purchased Bowers Estate in Fort Worth, Texas in 1994. Dated 1971.

• Contributed by Cat's Recipes Y-Group

Ingredients

• 1 pound fresh raspberries
• 4 teaspoons corn flour
• 1¼ cup light whipping cream
• ⅓ cup icing sugar
• 3 tablespoons raspberry liqueur

Directions

1. Rub raspberries through a sieve and discard seeds.
2. Reserve puree.
3. In a saucepan, blend the corn flour smoothly with a little of the cream.
4. Stir in the remainder and add sugar and raspberry puree.
5. Cook over a gentle heat until smooth and thickened.
6. Stir in the raspberry liqueur then pour into fondue pot and serve with fruit or cake.