Cheese Fondue

This Recipe has been resized. Original servings: 6 servings

Author:Inspired by Gourmet
Yield:4 servings
Cook time: 00:30
Category:Main Courses


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
pears, cubed
1 lb. broccoli, blanched


  1. 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.
  2. Stir together cornstarch and kirsch in a cup.
  3. 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.
  4. Transfer to fondue pot set over a flame and serve with bread for dipping.