for 4 person

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

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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