Creamy Maple Fondue - Ken Haedrich, Maple Syrup Cookbook

    1/2 cup pure maple syrup
    2 tablespoons cornstarch
    2-1/2 cups light cream or crème fraiche
    2-3 cups firm fruits and berries, cut into small pieces

    Heat maple syrup in a small saucepan for 5 minutes. Mix the cornstarch with 2 tablespoons of the cream in a small bowl. In a medium-sized saucepan, bring the remaining cream to a simmer over medium heat; add the maple syrup. Whisk the cornstarch mixture into the cream mixture and cook, stirring continuously, until it comes to a boil, and then continuing this for 1 minute. Serve in a fondue kettle with fruit and berries.