- Cooking Time: 15
- Servings: 20
- Preparation Time: 10
BackstoryI think I have had this recipe for over 20 years and never got around to making it until last year. The reason why is because I did not have a fondue pot or fondue forks. Last Christmas I was looking for a dip to try as I was quite bored with all of the standard dips and appetizers that I go to year in and year out. This was really good. I bought some fresh apples and pears and cut them in wedges and dipped them in this cheesy, creamy fondue. I'll probably make it again this year.
- 2 lbs. Gruyere cheese
- 12 oz. white wine
- 1 1/2 tbsp. all purpose-flour
- 1 tbsp. water
- 1/4 cup kirsch
- 1/8 tsp. ground nutmeg
- 1/8 tsp. black pepper
- 1. Grate the Gruyere cheese.
- 2. In a chafing dish, combine the Gruyere and wine. Bring to boiling and cook until the cheese is melted, stirring constantly.
- 3. In a small bowl, combine the flour and water and mix well. Add slowly to the Gruyere mixture, stirring after each addition.
- 4. Add the kirsch, nutmeg and black pepper and mix well.
- 5. Place the mixture in a fondue pot. Serve with fruit wedges and French bread cubes.