Berry Mint Fondue With Bre Edan Havarti. Makes 8 servings. Serve with bite-size pieces of Brie, Edam, Havarti, Port du Salut, ladyfingers and ginger cookies. This fondue may be cooled and served at room temperature or chilled. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Stir in mint. Add sugar to puree and heat until sugar is dissolved. Rub the puree through the strainer, discarding seeds. Pour the puree into a strainer over a medium-size saucepan. 2 packages (12 ounces each) frozen mixed berries or 1 package each strawberries and raspberries, thawed 1/4 cup granulated sugar 1-2 tablespoons chopped fresh mint For dipping: Bite size pieces of domestic Brie, Edam, Havarti and Port du Salut, ladyfingers and ginger cookies Puree berries in a food processor until smooth.
