Sweet and crispy slices of apples and pears are great for dipping. If you prefer something savoury, try mini yellow tomatoes and broccoli florets.
- Portion size 6 servings
- 2 cups dry white wine
- 1 clove garlic minced
- 1 1/3 lb Oka cheese shredded (5 1/2 cups/1.375 L) (670 g)
- 12 oz extra-old Cheddar cheese shredded (3 cups/750 mL) (375 g)
- 2 tablespoons cornstarch
- 1 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- cayenne pepper
- 1 tablespoon whiskey
- 2 baguettes cut_in 1-inch (2.5 cm) cubes
- 1 apple cored and cubed
- 1 pear cored and cubed
Pour all but 2 tablespoons (25 mL) wine into fondue pot; add garlic and bring to simmer over medium heat on stove top.
Add Oka and Cheddar cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir in mustard, Worcestershire sauce, pepper, nutmeg and cayenne. Add to fondue pot and bring to simmer, stirring; simmer for 1 minute. Stir in whisky.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer. Serve with bread, apple and pear pieces to skewer and stir into cheese mixture.