Pear fondue with Mostbröckli


Total time: 25m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 1041 Kcal, 73g Protein, 12g Carbohydrates, 67g Fat


Ingredients

  • 1 shallot
  • 100 g mushrooms
  • 70 g Appenzeller Mostbröckli (beef sausages) in slices
  • 1 pear
  • 0.5 tbsp butter
  • 400 g tangy Emmental
  • 2 tbsp cornflour
  • 400 g medium-aged Gruyère
  • 4 dl white wine
  • 1 tsp lemon juice
  • 2 tbsp Williams
  • a little pepper ground

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Instructions

  • Finely chop the shallot, slice the mushrooms, cut the Mostbröckli into strips and dice the pear. Heat the butter in a fondue pot, briefly sauté the shallot, add the mushrooms, Mostbröckli and pear, cook for approx. 3 mins. Remove, keep warm.
  • Coarsely grate the cheese and add to the fondue pot, mix in the cornflour. Pour in the wine and lemon juice, bring to the boil while stirring, reduce the heat, continue to simmer and stir until the cheese has melted. Add the Williams pear schnapps, season to taste. Serve the fondue immediately, gradually incorporate the warm mixture into the fondue.
  • Serve with:

    Baby potatoes or bread.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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