Fondue:
1 clove garlic, halved
1 1/2 c dry white wine
1 c whipping cream
4 t cornstarch
4 t water
5 oz Emmenthaler cheese, shredded (1.25 c)
4 oz Gruyere cheese, shredded (1 c)
1/2 t nutmeg
salt
freshly ground white pepper
2 T Kirschwasser

Dippers:
country italian bread cubes
apple and pear sections

1 clove garlic, halved 1 1/2 c dry white wine 1 c whipping cream 4 t cornstarch 4 t water 5 oz Emmenthaler cheese, shredded (1.25 c) 4 oz Gruyere cheese, shredded (1 c) 1/2 t nutmeg 2 T Kirschwasser

Rub bottom of heavy saucepan with garlic; discard. Add wine and cream; bring to boil. Stir together cornstarch and water; stir into cream mixture. Cook and stir until thick and bubbling. Gradually add cheese; stirring until melted. Stir in nutmeg, salt and pepper. Stir in Kirschwasser. Pour into fondue pot; place over fondue burner. Fondue will thicken as it holds over burner. Makes about 3 1/2 c or 10-12 appetizer servings.