Special equipment: Pastry bag and #2 star tip
Heat cream in a medium heavy saucepan over medium heat until bubbles appear around the edges; remove from heat. Add white morsels and whisk until melted and smooth. Stir in peach puree and then white chocolate liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended time period, place over a candle or a canned burner. For eating immediately, serve in a decorative gravy boat. Serve fondue with meringue cookies and dipping variations.
Dipping Variations: pound cake cubes, fresh strawberries, marshmallows, or dried fruit.
Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003