How to make it

  • Melt the butter in a fondue pot (Cusinart setting 2 1/2)
  • Brown the shallots and diced apples in the butter (setting 3 1/2)
  • Add the cider and bring to a boil (setting 4)
  • Meanwhile, mix shredded cheese with corn starch to coat evenly.
  • Add cheese mixture to boiling cider one cup at a time.
  • Stir constantly to melt the cheese evenly.
  • Add cheese and simmer until fondue reaches desired texture (smooth but not too thick). See Photo
  • Bring temperature down so that fondue does not bubble but stays warm (setting 2)
  • Use toasting forks or fondue skewers to dip bread and apple cubes in fondue. See Photo
  • Serve with soup and salad, or go all out with a course of cheese fondue followed by meat fondue and then chocolate fondue.
French bread and apple chunks.   Close
Simmer fondue until thickened.   Close

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