Recipe: Cheese Fondue With Apples, Pears and Crusty Bread

Cheese Fondue With Apples, Pears and Crusty Bread

Serves 4 to 6.

Note: To toast walnuts, place on a rimmed baking sheet and into a preheated 350-degree oven until browned and fragrant, 6 to 8 minutes. Remove and cool.

• 2 tart red apples

• 2 ripe but not mushy Bartlett pears

• Juice of ¹/₂lemon

• A crusty baguette

Cheese fondue:

• 1 clove garlic, peeled

• 1 lb. grated imported Gruyère cheese

• 1 tbsp. flour

• 1¹/₂c. dry white wine

• 2 generous pinches freshly ground nutmeg

For the accompaniments, core, but don't peel, the apples and pears. Then halve lengthwise and cut into ¹/₂-inch-thick slices. Place fruit slices in a nonreactive bowl and toss with lemon juice. Cut the baguette into bite-size cubes so that you have about 2 cups.

For fondue, rub the inside of a medium nonreactive saucepan with the garlic clove. Discard garlic. In a large bowl, toss the cheese with the flour. Pour wine into the saucepan and place it over medium heat. Bring wine to a simmer and gradually stir in the cheese, a generous handful at a time. When all the cheese has been added, continue to stir until mixture is smooth and just comes to a boil. Remove and stir in Kirsch and nutmeg.

To serve, transfer cheese mixture to a fondue pot and set over a flame to keep warm. Place bread cubes, apple and pear slices, and walnuts in individual serving bowls arranged around the fondue pot. Skewer bread or fruit slices on forks or skewers and dip in the hot cheese. Top each bread or fruit serving with a walnut half.

Nutrition information per ( 1/6) serving:

Carbohydrates50 g Including sat. fat 16 g Calcium849 mg

Protein32 gCholesterol83 mgDietary fiber6 g