1/2 cup sugar
1/2 tsp. salt
2 tbsp. cornstarch
2 cups light cream or milk
2 egg yolks, slightly beaten
1 tbsp. butter or margarine
2 tsp. almond extract
Dippers (below)

In saucepan, mix sugar, salt and cornstarch. Gradually stir in cream. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and almond extract. Pour into dessert fondue pot to keep warm. Swirl Dippers in fondue.

2 cups

Dippers: Alternate cherries, grapes, pineapple chunks, brownie squares and fruitcake squares on skewers.