Preparation time :

Cooking time :

Portions :

15 minutes

5 minutes

4 portions

1/2 cup (125ml) maple syrup

2 tablespoons (30ml) cornstarch

2 cups (500ml) 35 % cream

1 teaspoon maple extract

1 cup (250 g) of Sœur Angèle cheese

In a saucepan, bring maple syrup to a boil

Dissolve the cornstarch in the cream and pour into the boiling syrup. Simmer for one minute. Add the maple extract.

Remove rind from the cheese. Stir in the cheese and whisk until smooth.

Pour the mixture into a serving bowl and place the bowl in the centre of a serving plate.

Surround the cup with a variety of fruits of your choice (e.g.: seedless grapes of various colours, strawberries, raspberries, pears, apples, bananas and even some genoese cake cubes or others.

Dip the fruit in the hot fondue.