Gruyere Cheese Fondue
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
Instructions
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.
Serves 4.
Source: Clarion Ledger - Jackson, Ms
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.
Serves 4.
Source: Clarion Ledger - Jackson, Ms
Recipe Info
Views
783
Date
November 4, 2005
Categories
Fondue