Pear fondue with Mostbröckli

Pear fondue with Mostbröckli

Total: 25 Min. | Active: 25 Min.
gluten-free, Low Carb
Nutritional value / people: 1041 kcal
, Fat: 67 g
, Carbohydrate: 12 g
, Protein: 73 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 shallot
100g mushrooms
70g Appenzeller Mostbröckli (beef sausages) in slices
1 pear
½tbsp butter
400g medium-aged Gruyère
400g tangy Emmental
2tbsp cornflour
4dl white wine
1tsp lemon juice
2tbsp Williams
a little pepper ground
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How it's done

Finely chop the shallot, slice the mushrooms, cut the Mostbröckli into strips and dice the pear. Heat the butter in a fondue pot, briefly sauté the shallot, add the mushrooms, Mostbröckli and pear, cook for approx. 3 mins. Remove, keep warm.

Coarsely grate the cheese and add to the fondue pot, mix in the cornflour. Pour in the wine and lemon juice, bring to the boil while stirring, reduce the heat, continue to simmer and stir until the cheese has melted. Add the Williams pear schnapps, season to taste. Serve the fondue immediately, gradually incorporate the warm mixture into the fondue.

Good to know
Serve with: Baby potatoes or bread.

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