Cheese Fondue with Chili

Ingredients

• 300 g small potatoes
• 250 g small mushrooms
• 1 small onion loaf
• 1 can baby corn (400 g contents)
• 1 pear
• 2 tbsp lemon juice
• 1 red chili pepper
• 1 Green Chili Pepper
• 1 Garlic clove
• 250 g Emmental cheese (grated)
• 250 g Gruyère cheese (grated)
• 0.5 l dry white wine
• 1 tbsp Cornstarch
• 40 ml Kirschwasser

Instructions

1. 1.

   Wash the potatoes and cook them unpeeled in a little water for about 20 minutes. Drain, let steam off, then peel.

2. 2.

   Clean the mushrooms. Dice the loaf into bite-sized cubes. Drain the corn. Wash the pear, quarter it and remove seeds, then slice crosswise into about 2 cm thick slices. Immediately drizzle with lemon juice.

3. 3.

   Pit and wash the chili peppers and finely chop them. Peel the garlic and press through a garlic press.

4. 4.

   Heat the wine in a fondue pot (caquelon) on the stove, add the chilies and garlic.

5. 5.

   Gradually add the cheese, stirring constantly with a wooden spoon and letting it melt over low heat before bringing to a boil.

6. 6.

   Whisk the cornstarch with Kirschwasser until smooth, pour into the cheese and stir until the mixture becomes creamy. Keep hot over a small flame on a rechaud. Skewer potatoes, vegetables, pear and bread and dip through the warm cheese sauce.