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Cheese Fondue with Apples

Photo: Karry Hosford
Yield 9 servings (serving size: 3 apple wedges and about 2 tablespoons fondue)
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.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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