Ingredients

3-4 cloves of garlic

1 1/4 cups chardonnay

2 - 2.5 pounds cheese (half Gruyere (unprocessed) half Jarlsberg swiss

3 t cornstarch

4 T kirsch

freshly ground black pepper

2 large crusty French bread baguettes

Fresh fruit (pears, grapes, apples)

Preparation

Tear the French bread (this is George’s idea and it is admitteedly better than cutting it - more surface) Heat the bread at 200 degrees for about 20 - 30 minutes.

  1. Press garlic and rub pot with garlic and juice
  2. Add wine and heat to boiling point, but don’t boil (I’ve accidentally boiled before and doesn’t seem to hurt)
  3. Add the cheese, stirring constantly with a wooden spoon.
  4. Mix kirsch and cornstarch together. When the cheese is creamy and barely simmering, add the cornstarch blended with the kirsch. Stir until the mixture bubbles.
  5. Add pepper to taste.

I usually keep the heat at Warm/Simmer. Serve with fruit plate (eat plain or can dip the fruit)