Honey-Blue Cheese Fondue

Prep: 10 min | Cook: 5 min | Yield: 10 servings

Ingredients

Fondue

• 1/2 cup heavy cream
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice
• 2 cups (about 8 ounces) blue or domestic Gorgonzola cheese, crumbled
• 3 tablespoons honey
• 2 tablespoons walnuts, chopped and toasted

Dipping

• Fresh figs, dates, apricots and apples (or other fresh/dried fruits)

Instructions

1. In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens.
2. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more.
3. When all the cheese has been added, stir in honey.
4. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner.
5. Serve immediately.

Notes

Recommended wine pairings by John Ash, Culinary Director of Fetzer Vineyards: Gewürtztraminer, Riesling, Chenin Blanc, White Zinfandel

Attribution

Recipe and photo used with permission from: American Dairy Association