- Active Time 10m
- Total Time 10m
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-crème, St. Andre.
- 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
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.
nutrition information per serving
601 calories; 22g total fat; 59mg cholesterol; 591mg sodium; 64g carbohydrates; 3g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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