1 garlic glove, cut in halves
500 g Vacherin Fribourgeois cheese, coarsely grated
300 g blue cheese, e.g. Jersey Blue, St. Agur, diced
3 dl non-alcoholic sour cider
1 tbsp. Maizena corn starch
2 tbsp. Grappa
Some pepper
400 g pretzel baguette
1 dl water
1 tbsp. sugar
1 tbsp. lemon juice
4 pears
Fondue: Rub the inside of the caquelon with the garlic glove. Put both cheeses in the caquelon, add cider, and then bring to boil at low heat while constantly stirring the mixture. Combine corn starch and Grappa and add the mixture to the fondue until thick and creamy. Season to taste.
Pears: Combine water with sugar and lemon juice and bring to boil. Peel and dice the pears. Cover, and steam until just soft. Let cool down and serve together with fondue.
Preparation:
Preparation time: approx. 30 minutes
