SWISS FONDUE

By á-4711

Ingredients

• 1 GARLIC CLOVE, HALVED
• 1 2/3 C DRY WHITE WINE2 POUNDS GRATED GRUYERE CHEESE ABOUT 8 CUPS.
• 6 TBSP KIRSH OF CLEAR CHERRY BRANDY
• 2 TBSP CORNSTARCH
• 1/8 TSP NUTMEG
• 2 1 POUND CRUSTY FRENCH BREAD LOAVES CUT INTO 1 INCH CUBES

Details

Servings 12

Preparation

Step 1

RUB INSIDE OF HEAVY SAUCE PAN WITH CUT GARLIC AND DISCARD. ADD WINE AND BRING TO SIMMER OVER MEDUIM HEAT. ADD CHEESE 1/2 C AT A TIME, WHISKING UNTIL MELTED AFTER EACH ADDITION. (DO NOT BOIL). WHISK KIRSH AND CORNSTARCH IN A SMALL BOWL ADD TO CHEESE WHISKING. STIR IN NUTMEG. SEASON TO TASTE WITH SALT AND PEPPER. COOK TILL IT BEGINS TO SIMMER AND ADD TO A FONDUE POT. SERVE WITH BREAD.