Gugel Family Cookbook

Raspberry Fondue

4 oz. whipped cream cheese (at room temperature)
2 10 oz. packages frozen raspberries, thawed
1/4 cup cornstarch
1/2 cup cold water
2 Tbs. sugar
1/4 cup brandy

In a saucepan, crush raspberries slightly. Blend together cornstarch and 1/2 cup cold water. Add to berries. Cook and stir until thickened and bubbly. Pour into fondue pot and place fondue pot over burner. Add cream cheese, stirring until melted. Stir in sugar. Gradually add brandy.

Serve with pound cake, pear slices, peach slices.