"Gruyere Fondue"
(Serves 4)

I love fondue, and so has every guest I've ever served 
it to, usually with the same sheepish pleasure that 
crosses adult faces on Christmas morning.  Since this 
classic formula comes from the Wisconsin Milk Marketing 
Board, do make it at least once with domestic Gruyere; 
after that, experiment. One of the best fondues I ever 
ate was a mixture of two French cheeses-Comte and the 
luscious triple-creme, St.Andre.

INGREDIENTS

2 tart green apples, preferably Granny Smith, 
cored and sliced lengthwise
2 firm but ripe pear such as Bartlett cored 
and sliced lengthwise
1/4 cup fresh lemon juice
1 garlic clove, halved
1 cup medium-dry white wine such as 
Gewurztraminer
2 cups shredded Gruyere cheese
2 teaspoons cornstarch
1 Tablespoon kirsch(unsweetened cherry brandy)
Seedless red and green grapes
Pinch of freshly grated nutmeg
1 loaf Cinnamon, Date, and Walnut Toasting 
Bread, or crusty walnut or plain bread, cut 
into 1 inch cubes, for dipping

METHOD

Fill a blow with cold water.  Add the apple slices, 
pear slices, and 3 tablespoons plus 1 teaspoon of 
the lemon juice.

Rub the inside surface of a fondue pot with the cut 
garlic halves.  Light the heating element and adjust 
the flame to medium.  Combine the wine and the 
remaining 2 teaspoons lemon juice in the fondue pot 
and bring a simmer.  In a blow., toss together the 
Gruyere and cornstarch until well mixed.  Gradually 
add the Gruyere mixture to the fondue pot, stirring 
constantly.  Stir in the kirsch and heat without boiling 
until very thick, about 5 minutes.  Meanwhile, drain 
the apple and pear slices and arrange on a plate with 
the grapes.  Arrange the bread cubes in another 
container.  Stir the nutmeg into the fondue and 
serve immediately.  Provide long forks for dipping 
the fruits and bread cubes.


NUTRITION FACTS

Serves 4

Facts per Serving

Calories: 601    
Fat 22 g    
Carbohydrates: 64 g
Cholesterol: 59 mg   
Sodium: 591 mg    
Protein: 23 g
Fiber: 3 g 
% Cal. from 43%