Cheese Fondue in Pumpkin

Ingredients

• 1 Garlic clove
• 0.5 l dry white wine
• 250 g grated Emmental cheese
• 250 g grated Gruyère cheese
• 1 small baguette
• 1 Tbsp starch
• 40 ml kirsch
• 125 ml Vegetable broth
• 1 tbsp Olive Oil
• 2 sprigs thyme
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Wash the pumpkins, cut them lengthwise in half, remove seeds and fibers. Mix the broth with the oil. Place the pumpkin halves in a suitable baking dish. Sprinkle the torn thyme leaves on top, season with salt and pepper, drizzle with broth and pour over. Bake in the oven for about 40 minutes until soft.

3. 3.

   For the fondue peel the garlic and press it through a press. Warm the wine in a caquelon on the stove and add the garlic. Gradually add the cheese, stirring constantly with a spoon and letting it melt over low heat; then bring to a gentle boil and let simmer slightly. Cut the bread into bite‑sized cubes.

4. 4.

   Whisk the starch with the kirsch until smooth and pour into the cheese, whisking until the mixture is nicely creamy. Keep warm on a rechaud over a small flame.

5. 5.

   To serve place the pumpkin halves on plates and ladle some of the cheese fondue onto each.

6. 6.

   Skewer bread on fondue forks and dip through the hot cheese sauce, lifting the pumpkin flesh with a spoon.