Black Currant Fondue

Ingredients:

1 1/2 lb blackcurrants, topped and tailed if fresh, thawed if frozen
4 oz caster sugar
3 tsp cornflour
2 tbsp single cream
mini hazelnut macaroons, to serve

Directions: 

Put blackcurrants into a saucepan with the sugar and 5 fl oz water. Cook gently until tender. Press the mixture through a sieve into a fondue pot.

In a small bowl, blend the cornflour smoothly with the cream and stir into the puree. Reheat until thickened, stirring frequently. Serve with macaroons. Serves 4.