CLASSIC FONDUE WITH FRUIT, VEGETABLES AND BREAD

Classic Fondue with Fruit, Vegetables and Bread image

Provided by Cat Cora

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 garlic clove
1 1/2 cups dry white wine
1 pound Gruyere, grated
1 tablespoon cornstarch
1 scratch fresh nutmeg
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 pound assorted fruit, cleaned
1/2 pound assorted vegetables, cleaned
1/2 loaf baguette, cut in cubes

Steps:

Preheat fondue pot.
Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine. In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with the fruit, vegetables and bread.