Cheese Fondue

 

1

loaf (1 lb) French bread, cut into 1-inch pieces

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

Apple and pear slices, if desired

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