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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 1/4 cups heavy cream |
1/2 cup dry white wine (preferably riesling) |
1/2 cup ice wine (preferably canadian) |
3 tablespoons all-purpose flour |
1 lb oka cheese or port-salut, rind removed and cheese coarsely grated (4 cups) |
accompaniments: cubed baguette; apple and pear wedges |
Directions:
1. Whisk together cream, wines, and flour in a 2-quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes. Add half of cheese and stir gently until almost melted, then add remaining cheese and cook, stirring, until cheese is melted and fondue is smooth, about 3 minutes. Serve in fondue pot.
2. Cooks' note: Fondue can be made 1 day ahead. Put a piece of wax paper on surface and cool completely, then chill. Reheat over moderately low heat, stirring constantly, until smooth.
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