Pumpkin Fondue

Pumpkin Fondue

This is a complex and distinctive appetizer or hors d’oeuvre . The flavors combine sweet and savory perfectly, to delight your taste buds in a sophisticated culinary experience.

Pumpkin Fondue

Ingredients:

1 cup pumpkin puree (not pie filling)

1 cup water

1/2 tsp. chicken bouillon

2 Tbl. flour

1 Tbl. lemon juice

2 tsp. brown sugar

1 ½ tsp. balsamic vinegar

½ tsp. montreal steak seasoning

8 oz. shredded sharp cheddar cheese

¼ tsp. nutmeg

Dash hot pepper sauce

Directions:

Combine the combine puree, water and flour. Mix until all the lumps in the flour have dissolved (use whisk or hand mixer).

Pour into a 2 qt. sauce pan over medium heat.

Add in all the other ingredients and stirring constantly, cooking until the fondue thickens and the cheese is fully melted.Pour all the pumpkin mixture into a fondue pot to keep warm.

Serve with sliced apples, pears, sliced baguette or crusty bread.

Carrie’s recipe adapted from Chef Tom, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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