APPLE-SCENTED FONDUE

Apple-Scented Fondue image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

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1 1/2 cups dry, crisp white wine (recommended: sauvignon blanc)
1/4 cup calvados
1/2 pound Gruyere cheese, shredded or diced
1/2 pound sharp New York state white Cheddar cheese, or other semi-hard cow's milk cheese, diced
2 tablespoons cornstarch
Freshly grated nutmeg
Freshly ground black pepper
Baguette, or other crusty bread, torn or cubed, for dipping
Crisp, sliced apple, dressed lightly with lemon juice, for dipping

Steps:

In a saucepot over medium-high, heat the wine and calvados to a boil. Reduce the heat to medium. Toss the cheeses with cornstarch, and then stir them into the wine in small batches with a wooden spoon. Season the fondue with nutmeg and a little pepper, to taste. Thicken the fondue, but stir often to keep it smooth, making sure it never boils. Adjust the flame under your fondue pot once it is transferred to the table to keep the fondue at a low, occasional bubble. Serve with bread and fruit.