Raspberry Fondue

Serve this as a dip for bananas, apples, pears, pound cake and angel food cake cut into cubes.

Ingredients

• 4 packages frozen raspberries
• 1/2 cup cornstarch
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1/2 cup cherry brandy or 1 ounce cherry extract

Instructions

1. Thaw raspberries and blend for approximately 30 to 45 seconds.
2. Pour into a cold electric skillet; set temperature control at 250 degrees F.
3. Mix cornstarch and sugar and add to the mixture in the skillet. Stir and bring to a boil until clear.
4. Add lemon juice and flavoring.