DIRECTIONS:
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Rub the inside of the fondue pot with the garlic.
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Pour in wine and lemon juice and heat gently until bubbling.
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Reduce the heat to low. Add gradually stir in grated cheeses, then continue
to heat until cheeses melt, stirring frequently. (This can take a while).
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In a small bowl, blend corn flour smoothly with kirsch, then stir into
cheese mixture and continue to cook for 2 to 3 minutes until mixture
is thick and smooth, stirring frequently.
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Do not allow fondue to boil.
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Serve with bread.
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