- 6
Ingredients
- 1 garlic clove, peeled and halved crosswise
- 1 1/2 cups dry white wine
- 1/2 pound(2 cups) Emmenthal cheese, coarsely grated
- 1/2 pound(2 cups) Gruyere cheese, coarsely grated
- 2 tablespoons kirsch
- 1 tablespoon cornstarch
Preparation
Step 1
Rub the inside of a 2-quart heavy saucepan with the cut sides of the garlic. Discard the garlic. Add the wine to the pot and bring to a simmer over medium heat.
Add the cheese to the wine by 1/2 cup measures, stirring constantly with a whisk in a figure-eight pattern. Add additional cheese only after the previous addition is melted.
Combine the kirsch and the cornstarch is a small bowl, and stir to dissolve the cornstach. Add to the fondue and bring to a simmer, stirring constantly. Cook over low heat for 1 to 2 minutes, or until the fondue has thickened. To serve, transfer the fondue to a fondue pot or other pot with a heat source.
Note: the fondue can be prepared up to 2 days in advance and refirgerated, tightly covered. Reheat it over low heat or in a microwave oven.