Sexy and Easy Cheese Fondue Supper

Apples and pears are starting to show up in the markets this month and that means its time for cheese fondue and fruit and raw vegetables. This makes a quick, meatless weekday meal with a glass of wine or two. To make it really quick purchase pre-shredded cheese, pre-cut fruit and pre-packaged vegetables.

This recipe is good for two people but easy to double for four servings.

Preheat oven to 400 degrees.

1/2 cup dry white wine such as Saugvignon Blanc or Resisling
6oz  package shredded Swiss cheese
a couple of grinds of black pepper
a pinch of cayenne pepper
a pinch of grated nutmeg

One sweet, crispy apple such as Gala or Melrose
One ripe pear
One carrot
1/2 cup brocolli florets
1/2 cup cauliflower florets.
2 tablespooons lemon juice.
Loaf of crusty French bread cut into one inch cubes.

Directions: Spread the bread cubes out on a baking sheet and pop in the oven to toast while you prepare the fruit and vegetables. Check the bread every five minutes or so and toss to toast on all sides or as you like it.

Fill a medium bowl with water and a little lemon juice. Core and slice the apple and the pear and drop the slices in the bowl of lemon water to keep the fruit from turning brown.

Peel the carrot and cut into long sticks for dipping.

You can just wash the brocolli and cauliflower and serve it raw or you can par boil it on the stove in a pot of boiling salted water, or steam it a minute or two in the microwave.

Choose a heavy bottomed medium sized sauce pan. Heat it over medium heat and add the wine. When the wine starts to simmer pour in the bag of Swiss cheese and stir until the cheese is melted and the wine is incorporated. Add the pinches of black pepper, cayenne pepper and nutmeg and stir. Pour into a fondue serving pot with a candle warmer or other warming device. Serve with toasted bread cubes, fruit and vegetables and a big glass of wine.

Note: The good deal about the pre-shredded cheese is that it comes with a little corn starch on it to keep it from clumping. If you decide to shredd your own cheese, add a 1/2 teaspoon of cornstarch to the cheese and toss before adding it to the wine.