"My friend kathy gave me this recipe. Her husband is Swiss."

Ingredients:
1 -2 cloves of garlic cut in chunks.
2/3 cup Dry White Wine.
100 grams Gruyere - grated.
100 grams Camembert - rind removed and cut in chunks.
1 Tbsp. Kirsch.
1 tsp. Cornstarch.
Nutmeg.
Pepper.

Please note that the ingredients are per person.

Mush garlic around in a ceramic cheese fondue pan, add wine, and heat until little bubbles form (don't boil). Gradually add gruyere then camembert, stirring continuously until melted.

In a separate cup, mix kirsch and cornstarch. Add to melted cheese and carefully bring to the boil. Cook until slightly thickened. Season with nutmeg and pepper.

Cut up a baguette so there is crust on each piece and dip into cheese.
Can also use apple or pear pieces - yummmmmmmmmmmm!!!

We did the recipe for four and there was a lot. The trick is to never stop stirring.

Peace
jan d.
cambridge, ontario

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