Contact Webisodes Six Cheese Fondue With Bc Belgian Endive Pear And Toasted Sourdough BC Belgian Endive

Six-Cheese Fondue with BC Belgian Endive, Pear, and Toasted Sourdough - Episode #8

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The fondue is always a party favourite. Since we eat with our eyes first, the aesthetics of this dish will make any palate jump in anticipation before indulging in this communal cheese recipe, speared by pear, local BC Belgian Endive, and herb-coated sourdough chunks.

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Ingredients

BC Belgian Endive (3 heads, separated leaves)
Italian Cheese Blend (4 cups, grated)(Asiago and Mozarella)
Gruyre Cheese (1 cup)
Emmental Cheese (1 cup)
Apple juice (1/2 cup)
Water (4 tsps)
Dry white wine (1/2 cup)
Cracked black pepper
Cornstarch & cold water (2 tbsp of each)
Pears (3, ripe and sliced)
Sourdough baguette (3 cups, ¼ inch cubed)

Prep time
15 minutes

cook time

Serves

Preparation

Pre-heat oven to 350°
Pre-heat fondue pot
Trim and separate the endive leaves
Cross chop the bread into cubes.
Toss the sourdough cubes with a little olive oil and lightly toast in the oven
In a medium sized pot, whisk the apple juice and white wine, and bring it to a gentle simmer
Add all the cheese and bring to a simmer again. Do not let the sauce boil or it will separate.
Season with salt and cracked black pepper.
Mix the cornstarch and water, and add the slurry. Whisk until smooth
Pour the cheese mixture into the fondue pot.
Serve with sliced pears in endive boats and toasted sourdough. With the fondue forks take a piece of the endive, bread, and pear. Dip and enjoy.