Fondue with Apple Brandy

• 1 3/4 cups dry white wine
• 1 tablespoon lemon juice
• 3/4 pound Gruyere, shredded
• 3/4 pound Emmentaler, shredded
• 1 1/2 tablespoons cornstarch
• 1/3 cup apple brandy
• Freshly grated nutmeg, to taste
• A pinch or 2 cayenne pepper, to taste

1. Put the wine in a fondue pot and bring to a bubble over medium heat.
2. Reduce the heat to a simmer.
3. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon.
4. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese.
5. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.

white wine, lemon juice, gruyere, cornstarch, apple brandy, nutmeg, cayenne pepper

Taken from www.foodnetwork.com/recipes/rachael-ray/fondue-with-apple-brandy-recipe.html (may not work)