Ingredients: 1/2 cup heavy cream 1 teaspoon cornstarch 1 teaspoon lemon juice 2 cups (about 8 ounces) blue or domestic Gorgonzola cheese, crumbled 3 tablespoon honey 2 tablespoon walnuts, chopped and toasted Directions:1. For dipping: Fresh figs, dates, apricots and apples (or other fresh/dried fruits). 2. In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey. 3. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately. |