Maple Syrup Fondue
One-half cup of maple syrup
2 cups of 15 percent light cream
2 teaspoons of corn starch
2 egg yolks
Heat the syrup for about five minutes. In a bowl, mix the corn starch with 2 teaspoons of cream. Heat the rest of the cream until boiling. Gradually add to the syrup. Mix with the eggs and the corn starch. Heat until it becomes thick.
Serve with fresh strawberries and other fresh fruits.
This recipe (and the photo, above left) is from Burlington Free Press, published there on 28 April 2007. The recipe is credited to Suzanne Rochette.
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