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Place all ingredients in a small stockpot and bring to a simmer over low heat. Cook uncovered until fruit is tender, about 8-10 minutes. Pour mixture into a blender and process until smooth. Strain and pour into an ovenproof fondue pot. Keep warm.
Spoon topping on top of the coulis. Place fondue pot under a hot broiler and broil until brown and bubbly, 3-5 minutes. Serve immediately with fresh peach, nectarine slices, sugar cookies and pound cake.
Mix all ingredients well.
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