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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 32%
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.4g
  • Carbohydrate: 9.9g
  • Fiber: 1.3g
  • Cholesterol: 9mg
  • Iron: 0.3mg
  • Sodium: 80mg
  • Calcium: 101mg

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

  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.
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