Cheese Fondue with Apples
Source: Cooking Light, OCTOBER 2002
Kirsch, a type of cherry brandy, traditionally finishes cheese fondues, but you can substitue white wine.
1/4 cup all-purpose flour
3/4 cup (3 ounces) shredded Emmenthaler or Swiss cheese
1/8 teaspoon ground nutmeg
1 garlic clove, halved
3/4 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
1 teaspoon kirsch (cherry brandy)
3 Pink Lady apples, each cored and cut into 9 wedges
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cheese, and nutmeg, tossing well.
Rub cut sides of garlic on inside of a medium, heavy saucepan. Add broth and wine to pan; bring to a simmer over medium heat.
Add one-third cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.
Yield: 9 servings (serving size: 3 apple wedges and about 2 tablespoons fondue)