CHEESE FONDUE

Harvest_Salad.jpg

Ingredients

2 cups dry white wine
1 tablespoon fresh squeezed lemon juice
1 pound Gruyere cheese, shredded
1 pound Fontina cheese, shredded
1 tablespoon arrowroot
2 ounces kirsch (optional)
1 pinch nutmeg
1 loaf French bread, cubed
4 pears cut in wedges
4 apples cut in wedges

 Instructions

Combine wine and lemon juice in saucepan and bring to a simmer over medium heat, and reduce to low.  In the mixing bowl, toss cheese with arrowroot and gradually add cheese mixture to wine, stirring constantly. When cheeses are melted, stir in kirsch.

Sprinkle with nutmeg and serve with French bread, apples and pears.