Peach Fondue with Meringue Cookies

• 3/4 cup heavy cream
• 1 bag (12-ounces) premiere white morsels
• 1 can peaches, drained and pureed (recommended: Dole)
• 1/4 cup white chocolate liqueur (recommended: Godiva)
• 1 package meringue cookies
• Dipping Variations: pound cake cubes, fresh strawberries, marshmallows, or dried fruit

1. Special equipment: Pastry bag and #2 star tip
2. Heat cream in a medium heavy saucepan over medium heat until bubbles appear around the edges; remove from heat.
3. Add white morsels and whisk until melted and smooth.
4. Stir in peach puree and then white chocolate liqueur.
5. Transfer mixture to a fondue pot.
6. To keep fondue warm at the table for an extended time period, place over a candle or a canned burner.
7. For eating immediately, serve in a decorative gravy boat.
8. Serve fondue with meringue cookies and dipping variations.

heavy cream, premiere white morsels, peaches, white chocolate liqueur, meringue cookies, dipping variations

Taken from www.foodnetwork.com/recipes/sandra-lee/peach-fondue-with-meringue-cookies-recipe.html (may not work)