8 oz. Gruyere cheese, coarsely grated
8 oz. Emmenthaler or Swiss cheese, coarsely grated
1 1/2 Tbsp. corn starch
1 large clove fresh garlic, lightly crushed
1 c. fruity, sweet white wine (such as Chenin Blanc)
1/4 tsp. cayenne pepper
1/4 c. kirsch
1 lb. good quality, country-style white bread, cut into 1-in. cubes.
2 large, ripe pears, cut into 1-in. cubes
2 large Granny Smith apples, cut into 1-in. cubes
juice of 1 lemon
Toss both grated cheeses together with the corn starch in a large bowl. Set aside.
Rub the interior of a 2.5-qt. sauce pan with the crushed garlic clove. Discard the garlic. Place the wine and cayenne in the sauce pan. Heat the pan on medium. The wine should be hot but not boiling.
Slowly add the cheese and cornstarch stirring constantly. Add the kirsch and heat for a few additional minutes.
Fill the bowl of a fondue pot with very warm water. Allow the bowl to warm up. Pour the water out and dry the bowl. Place the warmed bowl into the fondue unit.
Pour the fondue mixture into the bowl and light the sterno.
Serve immediately with bread and fruit.