11000 RECIPES Ultimate Cookbook

*** FONDUE RECIPES ***
APRICOT YOGURT FONDUE
8 oz semi-dried apricots
2 tbsp Amaretto liqueur
5 fl oz natural yoghurt
cubes of almond-flavoured sponge, to serve
Put the apricots into a bowl, cover with 10 fl oz of water, and leave to soak for 2
or 3 hours. Meanwhile make the almond sponge.
Drain apricots (reserving the juice) and put into a blender or food processor with
the Amaretto and yoghurt. Blend until smooth. If mixture is a little too thick, add
some of the reserved apricot juice. Spoon into a fondue pot and heat over a burner
to serve warm (or cold) with the sponge cubes.
(Serves 4)
BASIC CHEESE FONDUE
1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove -- halved
1 1/2 cups dry white wine, preferably Neufchatel
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated