Fondue with Apple Brandy
by Rachael Ray | on 12/06/09
Ingredients
- 1 3/4 cups dry white wine
- 1 tablespoon lemon juice
- 3/4 pound Gruyère cheese, shredded
- 3/4 pound Emmentaler cheese, shredded
- 1 1/2 tablespoons cornstarch
- 1/3 cup apple brandy
- Freshly grated nutmeg, to taste
- A pinch or 2 of cayenne pepper, to taste
Serves 6
Preparation
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-eight motion with wooden spoon. When the cheese is fully melted, in a small bowl, stir the cornstarch into the brandy until smooth, then add to the cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.
