Ingredients
-
300 g
grated
gruyère
-
2 tbsp
cornstarch
-
1 cup
chardonnay
-
1
garlic clove
, peeled
-
2 tbsp
kirsch
-
1/8 tsp
nutmeg
-
baguette
, cut into cubes
-
blanched
broccoli florets
-
kale
-
apples
, cut into cubes
-
pears
, cut into cubes
Instructions
- TOSS cheese with cornstarch. Set aside. Combine wine with garlic in a medium saucepan and bring just to a simmer over medium-high. Reduce heat to medium-low. Gradually add cheese mixture to wine, whisking constantly in a figure-8 motion to keep cheese from clumping. Whisk until cheese is completely melted and smooth, 3 to 5 min. Stir in kirsch and nutmeg. Pour into a fondue pot set over a low flame and place in a serving stand, or spoon mixture into warm ramekins for individual servings. Serve with baguette cubes, broccoli, kale, apples and pears.
Prep Tip:
Adding cornstarch keeps the cheese and wine from separating.
Cooking Tip:
Rescue a curdled fondue over low heat with a squeeze of lemon juice and constant stirring in a figure-8 motion.
Serving Tip:
When the fondue is almost gone, let the coating at the bottom turn into a crust, then break it into pieces and share with guests. The Swiss consider it a treasured treat.
Nutrition (per serving)
- Calories
- 170,
- Protein
- 11 g,
- Carbohydrates
- 2 g,
- Fat
- 12 g,
- Sodium
- 121 mg.