This Recipe has been resized. Original servings: 6 servings
|Author:||Inspired by Gourmet|
|Cook time: ||00:30|
|1 cloves ||garlic, halved crosswise|
|1 1/2 cups ||dry white wine|
|1 tbsp. ||cornstarch|
|2 tsp. ||kirsch|
|1/2 lb. ||Emmenthaler cheese, coarsely grated (2 cups)|
|1/2 lb. ||Gruyère cheese, coarsely grated (2 cups)|
|2 loaves ||French bread, cubed|
|1 bottle ||hard cider|
|2 ||pears, cubed|
|1 lb. ||broccoli, blanched|
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch in a cup.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Transfer to fondue pot set over a flame and serve with bread for dipping.