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Categories:Viewed: 1 - Published at: 9 years ago
Ingredients
- 3-4 cloves of garlic
- 1 1/4 cups chardonnay
- 2 - 2.5 pounds cheese (half Gruyere (unprocessed) half Jarlsberg swiss
- 3 t cornstarch
- 4 T kirsch
- freshly ground black pepper
- 2 large crusty French bread baguettes
- Fresh fruit (pears, grapes, apples)
Method
- Tear the French bread (this is George's idea and it is admitteedly better than cutting it - more surface) Heat the bread at 200 degrees for about 20 - 30 minutes.
- 1. Press garlic and rub pot with garlic and juice
- 2. Add wine and heat to boiling point, but don't boil (I've accidentally boiled before and doesn't seem to hurt)
- 3. Add the cheese, stirring constantly with a wooden spoon.
- 4. Mix kirsch and cornstarch together. When the cheese is creamy and barely simmering, add the cornstarch blended with the kirsch. Stir until the mixture bubbles.
- 5. Add pepper to taste.
- I usually keep the heat at Warm/Simmer. Serve with fruit plate (eat plain or can dip the fruit)
