1 clove garlic, halved
250 ml (8 fl oz) 1 cup rose wine
125 g (4 oz) 1 cup grated Gruyere cheese
250 g (8 oz) 2 cups grated red-veined Cheddar cheese
3 teaspoons cornflour
2 tablespoons kirsch
cubes of sesame-coated French bread, to serve
250 ml (8 fl oz) 1 cup rose wine
125 g (4 oz) 1 cup grated Gruyere cheese
250 g (8 oz) 2 cups grated red-veined Cheddar cheese
3 teaspoons cornflour
2 tablespoons kirsch
cubes of sesame-coated French bread, to serve
method
1. Rub the inside of the fondue pot with cut clove of garlic. Add wine and heat until bubbling.
2. Gradually stir in cheeses and continue to heat gently until melted, stirring frequently.
3. In a small bowl, blend cornflour smoothly with kirsch and stir into cheese mixture.
4. Cook for 2 - 3 minutes until smooth and thickened, stirring frequently. Serve with cubes of French bread.
2. Gradually stir in cheeses and continue to heat gently until melted, stirring frequently.
3. In a small bowl, blend cornflour smoothly with kirsch and stir into cheese mixture.
4. Cook for 2 - 3 minutes until smooth and thickened, stirring frequently. Serve with cubes of French bread.
serving amount
serves 4 - 6
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