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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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from The Fondue Cookbook, over 100 recipes Ingredients:
1 garlic clove |
2/3 cup dry white wine |
squeeze lemon juice |
2 cups grated gruyere cheese |
2 cups grated emmenthaler cheese |
1 tablespoon cornstarch |
2 tablespoons kirsch |
1 pinch salt |
1/4 teaspoon paprika |
1/4 teaspoon grated nutmeg |
2 loaves french baguettes |
4 chopped apples |
2 chopped pears |
Directions:
1. Cut the garlic clove, then rub it all inside of the fondue pot. Pour in the wine and lemon juice, and place over the lit burner. Gradually add the cheese, stirring throughout until completely melted.
2. When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste.
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