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Curry Fall Fondue
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5 from 1 vote

Curry Fall Fondue

A fondue with spicy fall flavor, inspired by Pain, Vin Fromages.
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: French
Keyword: fall, fondue
Servings: 2

Ingredients

  • 1 clove garlic -sliced in half
  • 1 cup Alsace Gewurztraminer - to keep it authentic -or a dry young white wine
  • 2 tsp cornstarch
  • 4 oz Gruyère  grated
  • 4 oz Comté grated
  • 4 oz Emmenthal grated
  • 2 tsp curry
  • ½ tsp freshly ground cumin
  • salt, pepper

Instructions

  • Rub the inside of a saucepan with the cut sides of the garlic, either leave garlic in saucepan or discard.
    Whisk together the wine and cornstarch, add to the saucepan and bring it to a boil.  Reduce the heat to a simmer.
    Add cheeses, curry, cumin and pepper.  Cook over medium high heat stirring constantly, until fondue is melted and smooth.  Keep cooking until thickened, about 15minutes. If mixture gets too thick, add some more wine.
    Transfer to a fondue pot set over a flame. Serve with baguette or sourdough cubes, I think some roasted carrots, cauliflower and potatoes would be great with it too. Plonger!