Classic Fondue with Fruit, Vegetables and Bread
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 713
- Total Fat
- 38
- Saturated Fat
- 22
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 40
- Cholesterol
- 125
- Sodium
- 1069
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
1 garlic clove
1 1/2 cups dry white wine
1 pound Gruyere, grated
1 tablespoon cornstarch
1 scratch fresh nutmeg
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 pound assorted fruit, cleaned
1/2 pound assorted vegetables, cleaned
1/2 loaf baguette, cut in cubes
Directions
- Preheat fondue pot.
- Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine. In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with the fruit, vegetables and bread.