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
Instructions
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.
Keep the temperature low under your fondue pot—cheese doesn’t need high heat to melt.
Wine plays an important role in keeping a fondue smooth and creamy—its acidity helps prevent the sauce from clumping or breaking. Tossing the shredded fondue cheese with flour is another step that helps keep the melting cheese silky smooth and dippable. If the fondue becomes too thick, stir in a little more warm wine.
Hunks of sourdough bread are a natural partner for fondue, but sliced apples, pears and blanched vegetables will make a very satisfying meal.
