Instructions: Put gooseberries into a saucepan with sugar and wine. Simmer until tender.

Reserve a few gooseberries for decoration, then pass remainder through a sieve to make a puree. In a fondue pot, blend cornflour smoothly with cream. Stir in gooseberry puree, then heat until smooth and thick, stirring frequently. Decorate with reserved gooseberries and serve with brandy snaps. (Serves 4)

/DESSERTS

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.