Exotic Cheese Fondue

Mix the pineapple juice with the white wine.

Mix the cornstarch with a small amount of juice and add to the remaining boiling liquid.

Finely dice or grate the Gruyère cheese.

Add the cheese to the hot liquid form and blend until smooth.

Season vigorously with curry and freshly ground pepper and simmer on a rechaud* on low heat.

For dipping are suitable: persimmon, papaya, pineapple or Sharon, peeled and quartered, carambola (star fruit), lychee or rambutan peeled, banana, physalis, mango *= Table stove for fondue (A teapot is also called a hot plate. Note of the compiler – according to E. Gorys “The new kitchen encyclopedia”)

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