Compliment the 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

  1. BC Belgian Endive (3 heads, separated leaves)
  2. Italian Cheese Blend (4 cups, grated)(Asiago and Mozarella)
  3. Gruyre Cheese (1 cup)
  4. Emmental Cheese (1 cup)
  5. Apple juice (1/2 cup)
  6. Water (4 tsps)
  7. Dry white wine (1/2 cup)
  8. Cracked black pepper
  9. Cornstarch & cold water (2 tbsp of each)
  10. Pears  (3, ripe and sliced)
  11. Sourdough baguette (3 cups, ¼ inch cubed)
  • prep
  • Prep time
  • 15 minutes
  • cook time
  • cook time
  • serves
  • Serves

Preparation

  1. Pre-heat oven to 350°
  2. Pre-heat fondue pot
  3. Trim and separate the endive leaves
  4. Cross chop the bread into cubes.
  5. Toss the sourdough cubes with a little olive oil and lightly toast in the oven
  6. In a medium sized pot, whisk the apple juice and white wine, and bring it to a gentle simmer
  7. Add all the cheese and bring to a simmer again. Do not let the sauce boil or it will separate.
  8. Season with salt and cracked black pepper.
  9. Mix the cornstarch and water, and add the slurry. Whisk until smooth
  10. Pour the cheese mixture into the fondue pot.
  11. 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.
ready to serve

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