1/2
cup heavy cream
1
teaspoon cornstarch
1
teaspoon lemon juice
2
cups (about 8 ounces) blue or domestic Gorgonzola cheese, crumbled
3
tablespoon honey
2
tablespoon walnuts, chopped and toasted
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For dipping:
Fresh figs, dates, apricots and apples (or other fresh/dried fruits)
In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey.
Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately.
Recommended wine pairings by John Ash, Culinary Director of Fetzer Vineyards: Gewürtztraminer, Riesling, Chenin Blanc, White Zinfandel
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