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:

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

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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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