Cheese Fondue

Name: Cheese Fondue
Prep time: 10 min
Total time: 40 min
Ingredients: 2 cups shredded Swiss cheese (8 oz); 2 cups shredded Gruyère or Swiss cheese (8 oz); 2 tablespoons all-purpose flour; 1 clove garlic, cut in half; 1 cup dry white wine or nonalcoholic white wine; 1 tablespoon lemon juice; 3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine; 1 loaf (1 lb) French bread, cut into 1-inch pieces; Apple and pear slices, if desired

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Prep Time: 10 minutes

Total: 40 minutes

Servings: 5

Author : Betty Crocker Kitchens

cheese fondue

Ingredients

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2 cups shredded Swiss cheese (8 oz)2 cups shredded Gruyère or Swiss cheese (8 oz)2 tablespoons all-purpose flour1 clove garlic, cut in half1 cup dry white wine or nonalcoholic white wine1 tablespoon lemon juice3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine1 loaf (1 lb) French bread, cut into 1-inch piecesApple and pear slices, if desired

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Instructions

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Step 1

In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.

Step 2

Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.

Step 3

Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.

Step 4

Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.

Step 5

Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.