Peach Fondue with Meringue Cookies   
Sandra Lee Semi-Homemade Desserts
Prep Time: 10 minutes Cook Time: 15 minutes Yield: 2 1/2 cups
 

Fondue Ingredients:
3/4 cup heavy cream
1 bag (12-ounces) premiere white morsels
1 can strained peaches, 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
Special equipment: Pastry bag and #2 star tip
 

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