Preparation:
Rub fondue pot with garlic and discard clove. Put cheeses and wine in the pot, melt slowly on the stove or in a microwave oven until blended.
In a cup, mix cornstarch with a shot of wine. Stir mixture into fondue so that it becomes a creamy blend. Add lemon juice and kirsch. Sprinkle with nutmeg and pepper. Serve over a candle warmer with French bread cubes and apple and mushroom pieces. |
