Rose fondue recipe
1 clove garlic, halved
8 fl oz ros'e wine
4 oz grated Gruyere cheese
8 oz grated red-veined Cheddar cheese
3 tsp cornflour
2 tsp kirsch
cubes of sesame-coated French bread, to serve
Rub the inside of the fondue pot with the cut side of the garlic. Add the wine and
heat until bubbling, then gradually stir in the cheeses until melted, stirring
frequently.
In a small bowl, blend the cornflour smoothly with the kirsch and stir into the
cheese mixture. Cook for a couple of minutes until smooth and thickened, stirring
frequently. Serve with cubes of French bread.
(Serves 4)
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