INGREDIENTS
1
loaf (1 lb) French bread, cut into 1-inch pieces
2
cups shredded Swiss cheese (8 oz)
2
cups shredded Gruyère or Swiss cheese (8 oz)*
2
tablespoons all-purpose flour
1
clove garlic, cut in half
1
cup dry white wine or nonalcoholic white wine
3
tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
Apple and pear slices, if desired
DIRECTIONS
1
In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
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.
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.
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.
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.
High Altitude (3500-6500 ft)
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