2 tbsp cornstarch

2 tbsp (30 ml) water

1 piece fresh ginger, about 3 inches (7.5 cm) long, peeled

1 cup (250 ml) maple syrup

1 cup (250 ml) 35% cream

In a small bowl, dissolve the cornstarch in the water. Set aside.

In a fine sieve set over a bowl, grate the ginger on a fine grater to extract the juice. You will need 1 tbsp (15 ml) of ginger juice.

On the stovetop, in a fondue pot, bring the maple syrup to a boil. Add the cornstarch mixture and cream. Let simmer over low heat until the mixture thickens, about 4 minutes. Stir in the ginger juice.

Place the fondue heating plate at the centre of the table. Select the Chocolate function and set the pot on the heating plate. Serve with the fruit and cake.

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