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Fondue with Apple Brandy

Serve with Fondue Dippers: Bacon-Wrapped Chicken with Spinach, Blanched Vegetables and Apples.


  • 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


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.

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