for 4 person

Fondue

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

Topping

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

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.

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