Ginger Cream Fondue (Mary S.)

This is a subtle creamy fondue that does not use chocolate. Serve assorted fruits, chocolate cake, cookies and/or brownies as an accompaniment.

4 thick slices fresh ginger
1 cup half-and-half
3 egg yolks
3 tbsp. sugar

In a heavy saucepan, simmer ginger and cream together for 10 minutes to infuse cream with ginger flavor. In a mixer, beat egg yolks with sugar until egg mixture turns pale yellow. Slowly pour ginger mixture into egg mixture. Transfer sauce back into saucepan; cook on medium-low heat until mixture thickens, stirring constantly. Pour sauce into a sieve to remove ginger and any lumps. Transfer mixture into a fondue pot and keep warm over low heat. If you desire a more intense ginger flavor, add a pinch of ground ginger.