French Market Recipe 2024 35
Fondue au Kirsch
Cheese fondue with Kirsch
Ingredients for 6 (work on about 150g per head)
- 350g Comte du Jura
- 350g Emmental
- 300g Tomme de Savoie
- 125ml dry white wine
- 60ml Kirsch Eau de Vie
- ½ teaspoon grated nutmeg
- 1 garlic clove
- Fresh ground black pepper
- Baguettes for scooping up cheese and/or raw slices of cauliflower/broccoli/apples
Directions:
- Remove dry crusts from cheese and grate or cut into very small cubes
- Cut bread into bite sized chunks and place in a bowl on the table, it helps if they dry a little
- Cut up apples, and veg into bite sized pieces, keep in fridge
- Peel and cut garlic in half
- Use a heavy based saucepan and rub the inside with the garlic, leave garlic in pan
- Pour half the wine into the saucepan and gently bring to simmer
- Add nutmeg and a quarter of the cheese and stir continuously in a figure of 8, with a wooden spoon, until cheese melts
- Add another quarter of cheese, keep stirring until melted
- Add rest of the wine and continue adding cheese until it has all melted into a homogenous creamy mixture.
- Add Kirsch and grated black pepper and stir in well
- Take saucepan to the table and keep it warm over a small food warmer
- Eat straight away by sticking a bite sized piece of bread/cauliflower/broccoli/fruit on the end of a long fork and dipping in the cheese mixture.
- Once you reach the bottom of the pan and cheese has stuck to the base, you can add a little extra kirsch to base of pan to loosen the cheese and scrape up remaining cheese.
Serve hot and dip in chunks of bread or raw florets of cauliflower or broccoli, or slices of apples and pears. Serve with a glass of a fruity Domaine Schlumberger Princes Abbes Riesling from our French Market shop or buy online www.frenchmarket.co.za.
Bon Appétit!