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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: This recipe comes from Seattle's Palace Kitchen. Ingredients:
6 ounces sourdough bread cut into 1- to 1 1/2-inch chunks (1 1/2 qt.) |
3/4 cup dry johannisberg riesling |
1/2 teaspoon dried lavender blossoms (optional) |
1 cup (8 oz.) herb-flavor fresh chèvre (goat) cheese |
pepper |
2 fuji apples (1/2 lb. each), rinsed, cored, and sliced |
Directions:
1. Spread bread in a single layer in a 9- by 13-inch pan. Bake in a 450° oven until lightly toasted, 5 to 7 minutes. Place in a small bowl.
2. Meanwhile, in a 1- to 2-quart pan or fondue pan over high heat, boil wine and lavender until reduced to 1/4 cup, 6 to 8 minutes.
3. Reduce heat to medium-high, add chèvre, and stir until boiling, about 4 minutes. Add pepper to taste. Set pan over a candle or on an electric warming tray.
4. Use forks or thin wood skewers to spear bread and apple slices and dunk them into fondue.
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