Crumpet Fondue
Alpine comfort food comes to Crumpetshire!
Cheesy dipping just doesn't get better than this.
| Preparation: 10 minutes | Serves: 12 crumpets |
| Cooking: 20 minutes | Unbuttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Gruyere cheese (without rind, grated) | 400 g | 14 oz |
| Camembert (without rind, chopped) | 400 g | 14 oz |
| Dry white wine | 375 ml | 13 floz |
| Kirsch | 3 tbsp | 3 tbsp |
| Cornflour | 1 tbsp | 1 tbsp |
| Garlic clove (peeled and halved) | 1 | 1 |
| Nutmeg (freshly grated) | Plenty | Plenty |
| Black pepper (freshly ground) | Plenty | Plenty |
METHOD
- Coat the inside of your fondue pot with butter.
- Add the cheese and wine and bring to the boil. Reduce to a strong simmer and cook for about 5 minutes, stirring frequently, until the cheese has melted and the sauce is smooth.
- Mix the cornflour and kirsch together, and add to the cheese sauce. If you don't have kirsch, vodka works equally well.
- Add the garlic, nutmeg and black pepper. It shouldn't need salt as the gruyere has plenty of its own.
- Continue cooking the sauce for another 10 minutes, continuing to stir frequently, by which time the liquid will have reduced and the sauce will have developed a gooey quality.
- Remove the fondue pot to its burner and start dunking with all haste.
- Toast the crumpets while your sauce is reducing. They won't need butter.
- Cut them into dunk sized pieces and load up your fondue skewers.
- Put your car keys in the bowl and ready yourself for a swingin' good time!
