Fondue with figs and champagne

Fondue with figs and champagne

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 1086 kcal
, Fat: 65 g
, Carbohydrate: 53 g
, Protein: 55 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@bettybossi.ch

Balsamic figs

80 g dried figs, finely chopped
2 tbsp Fine Food Aceto balsamico ai ficchi
2 garlic cloves (e.g. Fine Food smoked garlic)
1 tsp Fine Food Tasmanian Pepper

Fondue

400 g baby potatoes
salted water, boiling
1 garlic clove (e.g. Fine Food smoked garlic)
800 g fondue cheese mix
4 tsp Maizena cornflour
4 dl champagne
a little Fine Food Tasmanian Pepper
4 pears, cut into wedges
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How it's done

Balsamic figs

Combine the figs, balsamic and garlic, season.

Fondue

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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