Fully ripened cheese and good-quality wine make for the best fondue. Kirsch, or cherry eau-de-vie, is the most traditional flavouring, but plum eau-de-vie (pruneau or Slivovitz) or apple brandy, such as Calvados, is also recommended.
- Portion size 4 servings
- Credits : © CanadianLiving.com
Ingredients
Method
Cut small slits in garlic clove; rub clove all over inside of fondue pot. Pour in all but 2 tbsp (25 mL) of the wine; bring to simmer over medium heat on stove top.
Add Emmenthal and Gruy? cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir into fondue pot along with pepper and nutmeg. Bring to simmer, stirring; simmer for 1 minute. Stir in kirsch.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often. Serve with bread, apple and pear cubes to skewer and dip into cheese mixture.
Nutritional facts <b>Per serving:</b> about
- Sodium 868 mg
- Protein 32 g
- Calories 665.0
- Total fat 28 g
- Cholesterol 83 mg
- Saturated fat 15 g
- Total carbohydrate 66 g
%RDI
- Iron 22.0
- Folate 48.0
- Calcium 77.0
- Vitamin A 23.0
- Vitamin C 5.0
