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Gruyere Fondue

Source: Good Mornings
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 4
I love fondue, and so has every guest I've ever served it to, usually with the same sheepish pleasure that crosses adult faces on Christmas morning. Since this classic formula comes from the Wisconsin Milk Marketing Board, do make it at least once with domestic Gruyere; after that, experiment. One of the best fondues I ever ate was a mixture of two French cheeses--Comte and the luscious triple-creme, St. Andre.
RECIPE INGREDIENTS
2 tart green apples, preferably Granny Smith, cored and sliced lengthwise
2 firm but ripe pears such as Bartlett, cored and sliced lengthwise
1/4 cup fresh lemon juice
1 garlic clove, halved
1 cup medium-dry white wine such as Gewurztraminer
2 cups shredded gruyere cheese
2 teaspoons cornstarch
1 tablespoon kirsch (unsweetened cherry brandy)
Seedless red and green grapes
Pinch of freshly grated nutmeg
1 loaf Cinnamon, Date, and Walnut Toasting Bread, or crusty walnut or plain bread, cut into 1-inch cubes, for dipping
DIRECTIONS
Fill a bowl with cold water. Add the apple slices, pear slices, and 3 tablespoons plus 1 teaspoon of the lemon juice.


Rub the inside surface of a fondue pot with the cut garlic halves. Light the heating element and adjust the flame to medium. Combine the wine and the remaining 2 teaspoons lemon juice in the fondue pot and bring to a simmer. In a bowl, toss together the Gruyere and cornstarch until well mixed. Gradually add the Gruyere mixture to the fondue pot, stirring constantly. Stir in the kirsch and heat without boiling until very thick, about 5 minutes.


Meanwhile, drain the apple and pear slices and arrange on a plate with the grapes. Arrange the bread cubes in another container. Stir the nutmeg into the fondue and serve immediately. Provide long forks for dipping the fruits and bread cubes.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 601
Fat. Total: 22g
Fiber: 3g
Carbohydrates, Total: 64g
Sodium: 591mg
% Cal. from Fat: 33%
Cholesterol: 59mg
Protein: 23g
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