maple (and ginger) fondue

Ingredients for 2

• 15ml (1 tbsp) cornstarch (Maïzena)
• 15ml (1 tbsp) water
• 1 piece fresh ginger, about 3cm long, peeled (optional)
• 125ml (1/2 cup) maple syrup
• 125ml (1/2 cup) full fat milk 
• 30ml (2 tbsp) butter

For dipping, your choice of

• Pound cake, cubed
• Berries, hulled and halved (if large)
• Pear and/or apples, cored and cut into 8 wedges
• Peaches, pitted and cut into 8 wedges
• Pineapple, peeled and cubed
• Bananas, sliced into rounds
• Grapes, halved (if large)

Method

1. In a small bowl, dissolve the cornstarch in the water. Set aside.
2. In a fine sieve set over a bowl, grate the ginger on a fine grater to extract the juice. You will need 1/2 tbsp (7.5 ml) of ginger juice.
3. On the stovetop, in a fondue pot, bring the maple syrup to a boil. Add the cornstarch mixture and cream. Let simmer over low heat until the mixture thickens, about 4 minutes. Stir in the ginger juice.
4. Place the fondue heating plate at the centre of the table. Serve with the fruit and cake.

A recipe inspiration from Ricardo: https://www.ricardocuisine.com/en/recipes/8283-maple-and-ginger-fondue