Peach Fondue with Meringue Cookies
3/4 cup heavy cream
1 bag (12-ounces) premiere white morsels
1 can peaches, drained and pureed (recommended: Dole)
1/4 cup white chocolate liqueur (recommended: Godiva)
1 package meringue cookies
Dipping Variations: pound cake cubes, fresh strawberries,
marshmallows, or dried fruit
Heat cream in a medium heavy saucepan over medium heat until
bubbles appear around the edges; remove from heat.
Add white morsels and whisk until melted and smooth.
Stir in peach puree and then white chocolate liqueur.
Transfer mixture to a fondue pot. To keep fondue warm at the
table for an extended time period, place over a candle or a canned burner.
For eating immediately, serve in a decorative gravy boat.
Serve fondue with meringue cookies and dipping variations.
Semi-Homemade Cooking with Sandra Lee