Cheese Fondue #3

gruyere cheese, cornstarch, nutmeg, Kirsch

By: Elizabeth Powell

Serves: 4 Servings

Ingredients:

2 c White wine
1/2 Clove garlic; pressed
1 lb Gruyere cheese; grated
2 tb Cornstarch
2 tb Kirsch
1/4 ts Nutmeg
1/2 ts Salt

Instructions:

In the top of a double boiler, heat wine until barely simmering. Add
garlic. Dredge cheese in cornstarch, add to wine and stir until cheese
melts. Add Kirsch and seasonings, continuing to stir until smooth. Turn
into Fondue pot, keep warm over alcohol lamp while serving.

Serve with chunks of French bread, slices of apples and pears, and
quartered carrots to dip in cheese.