Cheese Fondue Difficulty: Beginner | Prep Time: 25 Minutes | Serves 6

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Ingredients:

1½ cups dry white wine
2 cloves garlic, crushed
2 teaspoons kirsch liqueur
1 tablespoon cornstarch
8 ounces Emmental cheese
8 ounces Gruyere cheese
Freshly grated nutmeg
Kosher salt and freshly ground black pepper
Country French, Walnut or other rustic bread
1 stick unsalted butter, melted
Kosher salt and pepper
Apples, pears, sliced

Heat wine and garlic to a simmer; remove the garlic. In a small bowl, dissolve the cornstarch in the kirsch. Stirring in a back and forth motion (NOT circular stirring) sprinkle the cheese into the wine and stir until just melted. Stir in the kirsch mixture and cook to a simmer and thickened.

Cut the bread into 1-inch cubes and drizzle with butter, sprinkle with salt and pepper and bake until toasty, 10 minutes.

Pour fondue into a flame warmed pot, serve with toasted bread and sliced fruit.

Adapted from The Gourmet Cookbook

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