Cut cinnamon sticks in half lengthwise then break each half into several pieces. In small saucepan, combine cream and half of cinnamon pieces. Bring to rolling boil then remove from heat, cover and let stand 15 minutes. Add remaining cinnamon stick pieces and return to rolling boil. Remove from heat, cover and let stand 15 minutes longer. Place white chocolate in medium bowl. Return cream to boil once more then pour through strainer into bowl with white chocolate. Let stand 1 to 2 minutes then stir until smooth. Serve with Bite-sized pieces of fruit, cake or cookies.
NOTE: Fondue can sit at room temperature for several hours or in refrigerator for several days. Before serving, reheat until warm. Fruit should be patted dry to allow fondue to adhere to surface.
Makes 1-1/3 cups.
Cajun Country -- New Iberia, Louisiana