Fondue:
1 clove garlic, halved
1 c whipping cream
1 c white wine
1/2 c chicken broth
2 T cornstarch
8 oz Italian-made Gorgonzola cheese, crumbled
dash of ground white pepper

Dippers:
dark rye or pumpernickel bread cubes
fresh baguette cubes
asparagus spears (crisp-tender)
new potatoes, cooked and halved
seedless grapes
apple chunks
pear chunks
strawberries

1 clove garlic, halved 1 c whipping cream 1 c white wine 1/2 c chicken broth 2 T cornstarch 8 oz Italian-made Gorgonzola cheese, crumbled

Rub bottom of heavy med saucepan with halved garlic; disgard. Add whipping cream and wine. Bring to boil. Meanwhile stir together broth and cornstarch; stir into cream mixture. Cook and stir until slightly thickened and bubbling. Gradually add cheese; stir until cheese melted. Stir in white pepper. Pour hot mixture into fondue pot; place over very low heat on fondue burner. Makes 3 1/4 c or 10-12 appetizer servings.