Romandie Fondue

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 944 Kcal, 57g Protein, 17g Carbohydrates, 62g Fat


  • 0.5 tbsp. butter
  • 1 onion, finely chopped
  • 2 tbsp. La Valadière Poire William (pear schnapps)
  • 2 pears (approx. 350 g), cut into 1-cm cubes
  • 800 g cheese mixture for fondue (moitié-moitié, i.e. half Gruyère, half Vacherin)
  • 2 tbsp. Maizena cornflour
  • 4 dl white wine (e.g. Fendant)
  • a little nutmeg
  • pepper

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  • Warm the butter in a pan, sauté the onions for approx. 3 mins. Add the pears and cook for approx. 2 mins, then add the Williams pears. Mix the cheese mixture in a caquelon. Mix the cornflour into the wine and stir in. Bring to the boil, stirring, reduce the heat, continue to simmer until the cheese has melted and the fondue is creamy. Stir in the pears, season.
  • Dazu passt:

    Walliser Roggenbrot.

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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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