Cheese Fondue with Pear William Liquor
The classic fondue has a splash of Kirsch or cherry liqueur. Here, pear brandy is used instead.
Serves: 12Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 lb. Emmentaler or other high-quality Swiss cheese, grated
- 3 roasted garlic cloves, peeled and mashed into a paste
- 1⁄4 cup all-purpose flour
- 1 1⁄2 cups dry white wine
- 2 Tbsp. Pear William brandy or other pear brandy
- 1⁄8 tsp. ground nutmeg
- 1⁄4 tsp. salt
- 1⁄8 tsp. ground black pepper
- 1 baguette, cut into cubes
- 1 medium apple, cored and sliced
- 2 stalks celery, cut into 2-inch pieces
- 6 fingerling potatoes, cooked
- 1 medium head radicchio, cored
- Toss the cheese, garlic, and flour together in a bowl.
- In a small, heavy saucepan, bring the wine to a boil. When the wine begins to boil, add the cheese mixture and cook over medium heat, stirring constantly until the mixture is very smooth. Add the brandy, nutmeg, salt, and pepper.
- Transfer to a fondue set and serve with the bread, apples, celery, potatoes, and radicchio.