Cheese Fondue with Fruit and Vegetables
Cheese fondue with fruit and vegetables is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Brussels sprouts
- Salt
- 400 g cauliflower florets
- 1 red-skinned apple
- 1 green-skinned apple
- 3 tbsp Lemon juice
- 1 Garlic clove
- 475 ml dry white wine
- 400 g Emmental cheese
- 400 g Gruyère cheese
- 15 g starch
- 50 ml kirsch
- pepper (ground)
- 1 pinch nutmeg (freshly grated)
Instructions
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1.
Clean the Brussels sprouts and blanch them in boiling salted water for about 15 minutes. Wash the cauliflower, clean it and blanch in boiling salted water for about 10 minutes. Drain both, shock with cold water and let dry well. Wash the apples, quarter them, remove the core and cut into wedges. Mix with lemon juice.
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2.
Prepare the fondue pot, lightly crush the garlic clove, halve it and rub the pot with it to flavor.
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3.
Heat the wine in the fondue pot; meanwhile grate the cheeses, add them to the wine and stir constantly over medium heat until a smooth cream forms.
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4.
Whisk the starch with a little kirsch until smooth, fold into the cheese mixture and let it thicken once. Season with salt, pepper and nutmeg.
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5.
Place the pot on a burner and set to low heat.
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6.
Use fondue forks to dip the vegetables and fruit into the cheese sauce and enjoy.
