1/2 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 cups light cream or milk
2 egg yolks, slightly beaten
1 tablespoon butter or margarine
2 teaspoons almond extract
Dippers: cherries, grapes, pineapple chunks, brownie squares, fruitcake squares

Preparation Instructions:

In saucepan, mix sugar, salt and cornstarch. Gradually stir in cream. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.

Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter and almond extract. Pour into dessert fondue pot to keep warm. Swirl dippers in fondue. 2 cups.

Dippers: Alternate cherries, grapes, pineapple chunks, brownie squares, and fruitcake squares on skewers.