Cheese Fondue with Apples |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
We recommend Pink Lady apples, which don't discolor as quickly as other apples, for this fondue. Use your favorite apple, or a combination of a few varieties; just toss the apple wedges with 2 teaspoons lemon juice to prevent browning. Kirsch, a type of cherry brandy, traditionally finishes cheese fondues, but you can substitute white wine. Ingredients:
1/4 cup all-purpose flour |
3/4 cup (3 ounces) shredded emmenthaler or swiss cheese |
1/8 teaspoon ground nutmeg |
1 garlic clove, halved |
3/4 cup fat-free, less-sodium chicken broth |
1/4 cup dry white wine |
1 teaspoon kirsch (cherry brandy) |
3 pink lady apples, each cored and cut into 9 wedges |
Directions:
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cheese, and nutmeg, tossing well.
2. Rub cut sides of garlic on inside of a medium, heavy saucepan. Add broth and wine to pan; bring to a simmer over medium heat.
3. Add one-third cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
4. Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.
|
|