Alpinist's Fondue

• 1 small garlic clove, peeled and halved
• 1 bottle dry white wine
• 3/4 pound Gruyere cheese, grated (3 cups)
• 3/4 pound Emmanthaler or raclette cheese, grated (3 cups)
• 1 1/2 tablespoons cornstarch
• Freshly milled black pepper, to taste
• Splash kirsch, optional
• Crusty bread, chunks of crisp apple and pear, blanched asparagus or broccoli, for dipping

1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate.
2. Let it burn steadily for 30 minutes.
3. Rub the inside of a large Dutch oven or heavy-bottomed saucepan with the garlic; discard the garlic (tossing it into the flame is a pleasantly fragrant way to do this).
4. Place the pot upon the grill grate.
5. Pour 1 cup of the wine into the pot; divvy the remainder among one's party (or keep for oneself).
6. Bring the wine in the pot to a simmer.
7. Meanwhile, in a large bowl, toss the cheeses with the cornstarch.
8. Add the cheese to the simmering wine; reduce the heat to medium and stir constantly until the cheese is completely melted.
9. Heat until bubbling, about 5 minutes.
10. Season with pepper and kirsch.
11. Transfer the Dutch oven to the resting place to cool slightly, then serve it with crusty bread, chunks of crisp apple and pear, or a platter of blanched asparagus or broccoli for dipping.

garlic, white wine, gruyere cheese, raclette cheese, cornstarch, black pepper, splash kirsch, crusty bread

Taken from www.cookstr.com/recipes/alpinists-fondue (may not work)