Swiss cheese and apple fondue Recipe

Name: Swiss cheese and apple fondue
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: To taste, Finely chopped toasted pecans; To taste, Finely chopped toasted hazelnuts; To taste, Apple cubes; To taste, pear cubes; To taste, pitted dates; To taste, Compliments Three Fruit Bread cubes; 15 mL (1 tbsp.) cornstarch; 200 g (7 oz.) grated Gruyère cheese; 300 g (10 oz.) grated Emmental cheese; 300 g (10 oz) grated Appenzeller cheese; 325 mL (1 1/3 cups) apple-flavoured beer (e.g. Éphémère); 1 shallot, finely chopped; 15 mL (1 tbsp.) butter

Ingredients

To taste, Finely chopped toasted pecans
To taste, Finely chopped toasted hazelnuts
To taste, Apple cubes
To taste, pear cubes
To taste, pitted dates
To taste, Compliments Three Fruit Bread cubes
15 mL (1 tbsp.) cornstarch
200 g (7 oz.) grated Gruyère cheese
300 g (10 oz.) grated Emmental cheese
300 g (10 oz) grated Appenzeller cheese
325 mL (1 1/3 cups) apple-flavoured beer (e.g. Éphémère)
1 shallot, finely chopped
15 mL (1 tbsp.) butter

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 4 servings

Instructions

In a heavy-bottomed saucepan, heat butter over medium-high heat.
Add shallot and cook for 2 minutes, or until translucent.
Reserve 15 mL (1 tbsp.) beer and pour remaining beer into saucepan.
Reduce heat to medium-low and simmer for 2 minutes, or until beer is hot.
Add Emmenthal, Appenzeller and Gruyère to the hot beer.
Using a wooden spoon, stir constantly until cheese is completely melted and mixture is smooth.
The fondue should bubble lightly.
Dissolve cornstarch in 15 mL (1 tbsp.) reserved beer and stir into the cheese mixture to incorporate.
Transfer fondue to a fondue pot and place over the burner.
Dip fruit cubes, dates and bread cubes into the fondue and coat with toasted nuts.