Peach Fondue with Meringue Cookies

Fondue:

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