Black Currant Fondue Recipe

Ingredients

1 1/2 lb blackcurrants,
  topped and tailed if
  fresh, thawed if frozen
4 oz caster sugar
3 tsp cornflour
2 tbsp single cream
4 tbsp Cassis
mini hazelnut macaroons,
to serve

Directions:

Put blackcurrants into a saucepan with the sugar and 5 fl oz water. Cook gently until tender. Press the mixture through a sieve into a fondue pot. In a small bowl, blend the cornflour smoothly with the cream and stir into the pureee together with the Cassis. Reheat until thickened, stirring frequently. Serve with macaroons. (Serves 4)