Gruyere Fondue
Source of Recipe
Wisconsin Milk Marketing Board
List of 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
1 loaf Cinnamon, Date, and Walnut Toasting Bread, or crusty walnut or plain bread, cut into 1-inch cubes, for dippingRecipe
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.
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