Fondue

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 garlic clove, halved crosswise
• 1 1/2 cups dry wine (preferably swiss, such as fendant)
• 1 tablespoon cornstarch
• 2 teaspoons kirsch
• 1/2 lb emmenthaler cheese, coarsely grated
• 1/2 lb gruyere, coarsely grated
• 1 loaf bread, cut into cubes

Recipe

• 1 rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. add wine to pot and bring just to a simmer over moderate heat.
• 2 stir together cornstarch and kirsch in a cup.
• 3 gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). stir cornstarch mixture again and stir into fondue. bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
• 4 transfer to fondue pot set over a flame and serve with bread for dipping.