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Ingredients:
1 clove garlic, halved
I cup (8 fl oz) (250 ml) dry white wine
1 teaspoon lemon juice
2 cups (8 oz) (250 g) grated Gruyere cheese
2 cups (8 oz) (250 g) grated Emmental cheese
2 tsp cornflour
2 tbsp kirsch
Pinch of white pepper
Pinch of freshly grated nutmeg
Cubes of French bread, to serve
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Method:
- Rub the inside of the fondue pot with cut clove of garlic.
- Pour in wine and lemon juice and heat gently until bubbling. Reduce the heat to low and gradually stir in grated cheeses with a wooden spoon, then continue to heat until cheeses melt, stirring frequently.
- In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently. Do not allow fondue to boil. Season with pepper and nutmeg. Serve with cubes of French bread.
Serves 4
From the Book of Fondues
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