Chocolate Fondue

1/2 c Liquid glucose; (corn syrup)
2/3 c Thickened cream; (double or heavy) (5 fl oz)
2 tb Grand Marnier liqueur
250 g Dark; plain or semi-chocolate (8 oz)
Chopped selection of fresh fruits
(perhaps strawberries; grapes, pinapple
Mandarin or orange segments) chopped
And marinated in 2 Tbls of Grand Marnier
OR other liqueur for 1 hour

Gently heat glucose, thickened cream and liqueur in a saucepan and stir until boiled. Remove saucepan from the heat, add the chocolate and stir until all the ingredients are combined. Serve immediately with a selec- tion of marinated fresh fruits.

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