Alpinist's Fondue

1. 1

   Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate.

2. 2

   Let it burn steadily for 30 minutes.

3. 3

   Rub the inside of a large Dutch oven or heavy-bottomed saucepan with the garlic; discard the garlic (tossing it into the flame is a pleasantly fragrant way to do this).

4. 4

   Place the pot upon the grill grate.

5. 5

   Pour 1 cup of the wine into the pot; divvy the remainder among one's party (or keep for oneself).

6. 6

   Bring the wine in the pot to a simmer.

7. 7

   Meanwhile, in a large bowl, toss the cheeses with the cornstarch.

8. 8

   Add the cheese to the simmering wine; reduce the heat to medium and stir constantly until the cheese is completely melted.

9. 9

   Heat until bubbling, about 5 minutes.

10. 10

    Season with pepper and kirsch.

11. 11

    Transfer the Dutch oven to the resting place to cool slightly, then serve it with crusty bread, chunks of crisp apple and pear, or a platter of blanched asparagus or broccoli for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.