Instructions: In 2 quart saucepan over medium low heat, melt butter. Stir in mixture of flour and sugar. Stir in thick cream and cook, stirring, for 5 minutes. Reduce heat to low and stir in marmalade, orange rind and Grand Marnier. Transfer to fondue pot and serve, kepping warm.

Spear fruit on fondue fork and dip into mixture. Sprinkle with chopped pecans. This is also good as a dessert cake topping or ice cream topping.

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