Cheese Fondue

 


Ingredients

  • 2
    cups shredded Swiss cheese (8 oz)
  • 2
    cups shredded Gruyère or Swiss cheese (8 oz)
  • 2
    tablespoons all-purpose flour
  • 1
    clove garlic, cut in half
  • 1
    cup dry white wine or nonalcoholic white wine
  • 1
    tablespoon lemon juice
  • 3
    tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
  • 1
    loaf (1 lb) French bread, cut into 1-inch pieces
  • Apple and pear slices, if desired

  • Steps

1 In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.

    2 Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.

      3 Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.

        4 Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.

        5 Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

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