for 4 person

Apples wrapped in bacon

2	apples, deseeded, thinly sliced
4 sprig	thyme, finely chopped
2 sprig	rosemary, finely chopped
150 g	bacon strips, halved lengthwise

Fondue

500 g	baby potatoes
	salted water, boiling
1	garlic clove, cut in half
250 g	tangy Appenzeller, coarsely grated
250 g	Vacherin Fribourgeois, coarsely grated
250 g	mild Gruyère, coarsely grated
1 ½ tbsp	Maizena cornflour
4 dl	white wine
a little	nutmeg
a little	pepper

How it's done

Apples wrapped in bacon

Mix the apples and herbs in a bowl. Wrap each apple in a rasher of bacon. Without adding any oil, fry gently in a non-stick frying pan until crispy.

Fondue

Cook the potatoes in salted water for approx. 15 mins. until soft. Rub the garlic around the fondue pot, add the cheese to the pot. Mix the cornflour with the wine, pour into the pot, simmer over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy, season. Place the fondue pot on a burner, serve the fondue with the potatoes and apples wrapped in bacon.

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