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How it's done
Heat the jam in a small pan along with the fennel seeds and thyme. Add the hazelnuts, salt and pepper, cook briefly, leave to cool on a sheet of baking paper.
Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour into the Prosecco, pour into the pot. Bring the cheese 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, sprinkle the hazelnuts on top. Serve with the artichokes.
|Serve with:||Bread, kohlrabi and potatoes, cut into cubes.|
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