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.