Cheese Fondue with Apples

Photo: Karry Hosford
We recommend Pink Lady apples, which don't discolor as quickly as other apples, for this fondue. Use your favorite apple, or a combination of a few varieties; just toss the apple wedges with 2 teaspoons lemon juice to prevent browning. Kirsch, a type of cherry brandy, traditionally finishes cheese fondues, but you can substitute white wine.

Yield:

9 servings (serving size: 3 apple wedges and about 2 tablespoons fondue)

Recipe from

Nutritional Information

Calories 84
Caloriesfromfat 32 %
Fat 3 g
Satfat 1.8 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 3.4 g
Carbohydrate 9.9 g
Fiber 1.3 g
Cholesterol 9 mg
Iron 0.3 mg
Sodium 80 mg
Calcium 101 mg

Ingredients

1/4 cup all-purpose flour
3/4 cup (3 ounces) shredded Emmenthaler or Swiss cheese
1/8 teaspoon ground nutmeg
1 garlic clove, halved
3/4 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
1 teaspoon kirsch (cherry brandy)
3 Pink Lady apples, each cored and cut into 9 wedges

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cheese, and nutmeg, tossing well.

Rub cut sides of garlic on inside of a medium, heavy saucepan. Add broth and wine to pan; bring to a simmer over medium heat.

Add one-third cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.

Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.

Note:

October 2002