Apple & walnut fondue

Apple & walnut fondue

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 879 kcal
, Fat: 61 g
, Carbohydrate: 23 g
, Protein: 49 g

Ingredients

4 people

Hint:


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
kochen@bettbossi.ch

Fondue

1 garlic clove, halved
300g goats' cheese, grated
250g mild Gruyère, grated
250g mild Emmental, grated
4tsp cornflour
2dl white wine
2dl apple juice
1tbsp gin
a little pepper

Topping

½tbsp butter
2 apples, cut into approx. 1.5 cm cubes
a little salt
50g walnut kernels, coarsely chopped
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How it's done

Fondue

Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour with the wine and apple juice, pour into the pot. Bring to the boil over a low heat, stirring constantly. Add the gin, season.

Topping

Heat the butter in a frying pan, add the apples and sauté for approx. 5 mins., season with salt. Add the nuts and cook for a further 5 mins. Top the fondue with the apples and nuts, serve immediately.

Good to know
Serve with: Bread or boiled potatoes.

How-tos

Peeling garlic

Peeling garlic

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