Fondue: 1 clove garlic, halved 1 c whipping cream 1 c white wine 1/2 c chicken broth 2 T cornstarch 8 oz Italian-made Gorgonzola cheese, crumbled dash of ground white pepper Dippers: dark rye or pumpernickel bread cubes fresh baguette cubes asparagus spears (crisp-tender) new potatoes, cooked and halved seedless grapes apple chunks pear chunks strawberries

Rub bottom of heavy med saucepan with halved garlic; disgard. Add whipping cream and wine. Bring to boil. Meanwhile stir together broth and cornstarch; stir into cream mixture. Cook and stir until slightly thickened and bubbling. Gradually add cheese; stir until cheese melted. Stir in white pepper. Pour hot mixture into fondue pot; place over very low heat on fondue burner. Makes 3 1/4 c or 10-12 appetizer servings.