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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

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