Rosé fondue

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Rosé fondue

Best recipe review

What a picture!


Never mind the recipe, the picture gets my vote!!!

Paul R Smith
Cheese fondue
Servings:Serves 4
Calories per serving:850
Ready in:25 minutes
Prep. time:15 minutes
Cook time:10 minutes (and heat while you eat)
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013

Use rosé wine instead of white wine for a fondue with a pink twist. Chunks of crisp French baguettes, dipped in hot cheese with a bowl of pickles. Great for parties - especially Abigail's.

Time to find the 70's fondue set that we all have, gathering dust under the stairs.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. On the stove, not the silly little burner, add the wine and bring it to the boil
  2. Turn down the heat and add both of the cheeses a little at a time, stirring, until it's properly mixed
  3. Add the crushed garlic - (I now concur with User:JuliaBalbilla on this, don't mess with rubbing round the pan and discarding, chuck it all in!)
  4. Mix the Kirsch and lemon juice into the cornflour and add to the cheese. Cook for 2-3 minutes, stirring, until it has thickened
  5. Add the spices
  6. Move the pot to the burner on the table
  7. Spear the bread on to fondue forks and dip into the cheese
  8. Crank up Donna Summer, love to love you, and begin your party!

Serving suggestions


We had no kirsch (and no inclination to buy a bottle for 3 tablespoons of it) so used dark rum. It was lovely! Brandy would be as good I would imagine.

Don't have a fondue set?

No problem:

  1. Use a heavy cast iron pan such as Le Creuset, take to the table on a thick wooden mat and nip out to the kitchen and reheat if the cheese thickens too much. You'll probably only need to do this once or twice during the meal.
  2. Eat it over the stove

Then you can decide if you want to go out and buy a fondue set.

Left overs

Left-over fondue scooped into a baguette and toasted with a Breville Stainless Steel Panini Press makes an excellent breakfast!

See also

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