Rosé Fondue
INGREDIENTS4 ounces Gruyere cheese (finely grated)
8 ounces red-veined Cheddar cheese (finely grated)
8 ounces rosé wine
1 clove garlic, halved
3 teaspoons cornstarch
2 teaspoons kirsch
DIRECTIONS
1. Rub the inside of a medium saucepan with the cut side of the garlic. Add the wine and heat to heavy simmer.
2. In a medium bowl, toss cheese with cornstarch. Stir into saucepan by small handfulls until cheese is melted. Mix in kirsch.
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.