Creamy Maple Fondue

125 ml (1/2 cup) of pure 100 % maple syrup
625 ml (2 1/2 cups) light cream
10 G (2 T) cornstarch
firm fruits and berries, cut in small pieces

1. Gently heat maple syrup in a pan for 5 minutes.

2. In a bowl, mix cornstarch with 10 ml (2 tsp) of cream.

3. Bring the remainder of the cream to a boil and add pure maple syrup.

4. Mix cornstarch in with syrup mixture. Heat slightly, stirring continuously until thickened.

5. Serve in a small fondue dish over a flame.

SUGGESTION:

Use fresh cream instead of light cream.