Creamy Raspberry Fondue

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

Ingredients

 * 1 pound fresh raspberries
 * 4 teaspoons corn flour
 * 1-1/4 cup light whipping cream
 * 1/3 cup icing sugar
 * 3 tablespoons raspberry liquor

Directions

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

Contributed by
Cat's Recipes Y-Group