| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1 3/4 cups dry white wine
- 1 tablespoon lemon juice
- 3/4 pound Gruyere, shredded
- 3/4 pound Emmentaler, shredded
- 1 1/2 tablespoons cornstarch
- 1/3 cup apple brandy
- Freshly grated nutmeg, to taste
- A pinch or 2 cayenne pepper, to taste
Instructions
- Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 543 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 32 g |
| Cholesterol | 115 mg |
| Sodium | 448 mg |
Reviews
I couldn’t find apple Brandy, but this recipe still worked great with just regular Brandy. The recipe was not hard to make at all and tasted great. I served this fondue with different sorts of bread, broccoli, and granny smith apples. Surprisingly I liked it with the apples the best!