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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
How it's done
Combine the figs, balsamic and garlic, season.
Cook the potatoes in salted water for approx. 15 mins. until soft, drain. Rub the garlic around the fondue pot, add the cheese mix to the pot. Mix the cornflour with the champagne, pour into the pot, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Place the fondue pot on a burner, stir in the balsamic figs, season. Serve the fondue with potatoes and pears.
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