for 4 person

Leek

2 tbsp	butter
2	garlic cloves, squeezed
300 g	leek, cut into thin rings
3 sprig	rosemary
2 tbsp	honey
2 tbsp	white balsamic vinegar
¼ tsp	salt
a little	pepper

Fondue

500 g	Vacherin fribourgeois, coarsely grated
300 g	tangy Appenzeller, coarsely grated
1	garlic clove
1 tbsp	Maizena cornflour
4 dl	apple wine
¼ tsp	salt
a little	pepper
600 g	raclette potatoes, hot

How it's done

Leek

Heat the butter in a non-stick frying pan. Briefly sauté the garlic. Add the leek, rosemary and honey, cover and cook over a low heat for approx. 25 mins., stirring occasionally. Mix in the balsamic, season, cover the leek and simmer for approx. 5 mins.

Fondue

Place the cheese and garlic in the fondue pot. Mix the cornflour into the apple juice, pour into the pot. Bring the cheese to the boil over a medium heat, stirring until the cheese has melted and the fondue is creamy, then season. Serve the fondue with the potatoes and leek.

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