Swiss Fondue
| Servings | Prep Time |
| 8guests | 10mins |
| Cook Time |
| 10mins |
|
|
Ingredients
- 1/2pound Gruyere cheesecoarsely grated
- 1/2pound Emmental cheesecoarsely grated
- 2tsp cornstarch
- 1/2 garlic clove
- 2/3cup Sauvignon Blancor a dry white wine
- 4tbsp Kirsch liqueurdry cherry brandy
- 1/4tsp grated nutmeg
- 1/4tsp white pepperground
Instructions
- Toss the shredded gruyère & emmental cheeses and cornstarch together, set aside.
- In an unheated heavy saucepan, rub all over the inside with the cut garlic clove until the garlic clove has disintegrated in the pan.
- Place seasoned saucepan of medium-high heat, and add the wine and 2 tablespoons Kirsch and bring to a boil.
- Reduce the heat to medium-low then stir in the cheese/cornstarch mixture, stirring constantly until the cheeses have completely melted and the fondue has thickened and the fondue mixture is gently bubbling and completely smooth.
- Carefully transfer hot fondue to a ceramic fondue pot over a flame, being sure to secure the pot to the base. Or pour into individual ceramic fondue warmers fitted with tea light candles.
- Give guests long bamboo skewers or fondue forks. Serve with French bread cubes, green seedless grapes & apple slices. Dip and enjoy!
Recipe Notes
To dip in Swiss Fondue: French bread cubes, garlic crostini, soft pretzel bites, red & green seedless grapes & apple slices.
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