Classic Fondue
healthcraft.com

Classic Fondue

$7.00
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🍽️ OUR RECIPES & CULINARY HISTORICAL CONTENT ARE FREE We’re proud to share our collection of recipes and historical stories at no cost.If you enjoy what we do and would like to help us continue this work,a small $7.00 donation is greatly appreciated. 🙏 Thank you for supporting the preservation of culinary and American history. Recipe temperatures adapted for induction cooking. INGREDIENTS: 2-cups (480 ml) dry white wine 1-tablespoon fresh squeezed lemon juice 1-pound (460 g) Gruyere cheese, shredded #2 blade 1-pound (460 g) Fontina cheese, shredded #2 blade 1-tablespoon arrowroot 2-ounces (60 ml) Kirsch (optional) 1-pinch nutmeg 1-loaf French bread, cubed 4-pears cut in wedges 4-apples cut in wedges Combine wine and lemon juice in 2 quart Saucepan (2 L) and bring to a simmer over medium-low heat (225°F/110°C). In the 5-quart Mixing Bowl, toss cheese with arrowroot and gradually add cheese mixture to wine, stirring constantly. When cheeses are melted, stir in kirsch and reduce the

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