Norman Cheese and Apple Fondue

From the book Fondue by Lou Seibert Pappas

Serves

4 to 6

Introduction

Apples — in the form of cider and Calvados — lend a double fruitiness to this fondue, which is slightly sweet. Lemon juice counters with a welcome piquancy. This recipe, based on the cuisine of Normandy, is delightful with crisp apple slices, Anjou or red-skinned Bartlett pears, and crusty sourdough French bread. Consider following the fondue with a light entrée such as trout amandine with chive-coated new potatoes.

Ingredients

Fondue

	1¼	cups apple cider
	1½	Tbsp. lemon juice
	12	oz. (3 cups) shredded French Comté, Gruyère, or Swiss cheese
	2	Tbsp. cornstarch
	12	Tbsp. Calvados or cognac
	2	tsp. Dijon mustard
	~	Salt and freshly ground black pepper

Dippers

~

Sliced apples, sliced pears, and/or 2 sourdough baguettes, cut into bite-size cubes, each with some crust on

Steps

1. In a fondue pot over medium heat, heat the cider and lemon juice until bubbles form. Toss the cheese with the cornstarch until evenly coated, then add the cheese to the pot a handful at a time, stirring each time until the cheese is completely melted. Stir in the Calvados, mustard, and salt and pepper to taste. Keep warm over low heat.
2. Serve with sliced apples, sliced pears, and crusty bread cubes for dipping.

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