- 1 1/2 cups dry, crisp white wine (recommended: sauvignon blanc)
- 1/4 cup calvados
- 1/2 pound Gruyere cheese, shredded or diced
- 1/2 pound sharp New York state white Cheddar cheese, or other semi-hard cow's milk cheese, diced
- 2 tablespoons cornstarch
- Freshly grated nutmeg
- Freshly ground black pepper
- Baguette, or other crusty bread, torn or cubed, for dipping
- Crisp, sliced apple, dressed lightly with lemon juice, for dipping
- Crisp, sliced pear, dressed lightly with lemon juice, for dipping
DirectionsWatch how to make this recipe.
In a saucepot over medium-high, heat the wine and calvados to a boil. Reduce the heat to medium. Toss the cheeses with cornstarch, and then stir them into the wine in small batches with a wooden spoon. Season the fondue with nutmeg and a little pepper, to taste. Thicken the fondue, but stir often to keep it smooth, making sure it never boils. Adjust the flame under your fondue pot once it is transferred to the table to keep the fondue at a low, occasional bubble. Serve with bread and fruit.
Recipe courtesy of Rachael Ray