Brie and Sun-Dried Tomato Fondue

Ingredients

• 8 ounce(s) Brie, rind trimmed and discarded, interior cut into cubes
• 1 tablespoon(s) butter
• 1 tablespoon(s) cornstarch
• Cubes of French bread or croissants, or focaccia wedges
• 1/2 cup(s) dry white wine
• 3 tablespoon(s) dry-packed sun-dried tomatoes
• 1 tablespoon(s) granulated sugar
• 1 shallot, minced

Preparation

1. 1. Soak sun-dried tomatoes in boiling water to cover for 20 minutes. Drain, pat dry and chop, or cut with scissors, into small pieces.
2. 2. In a bowl, toss Brie cubes with cornstarch.
3. 3. In a large saucepan or flameproof fondue pot, melt butter over medium heat. Add shallot and cook, stirring until soft, about 3 minutes.
4. 4. Reduce heat to medium-low. Add cheese mixture, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon until cheese is melted.
5. 5. Stir in sun-dried tomatoes and sugar. Mix well. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread or other dippers.