Classic Fondue With Fruit, Vegetables And Bread
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
White Wine (dry)450 g
Gruyere (grated)1 tbsp
Cornstarch1 tsp
Sea Salt1 tsp
Black PepperDirections:
1
Preheat fondue pot
2
Rub the inside, bottom and sides of a medium saucepan with the clove of garlic
3
Set the garlic aside
4
Heat the pan over medium-high heat
5
Pour in the white wine and turn the heat to high
6
Bring to a boil and turn heat down to simmer the wine
7
In a bowl, toss the cheese with the cornstarch until the cheese is completely coated
8
Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes
9
With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir
10
Season with salt and pepper and pour into the fondue pot
11
Serve immediately with the fruit, vegetables and bread