Fire up the grill and gather everyone around, this smoky, indulgent BBQ cheese fondue is sure to be an outdoor crowd-pleaser. Rich Gruyère and Emmental melt together with white wine, lemon, and a splash of gin for a velvety, flavour-packed dip that feels both rustic and a little bit fancy. Served bubbling in mini casserole dishes alongside juicy barbecued Cumberland sausage bites and crisp Pink Lady apple slices, it’s the perfect mix of sweet, savoury, and oozy comfort. Cooked using ProWare Kitchen’s tri-ply milk pan and elegant mini cast iron casseroles for serving, this is alfresco entertaining at its most delicious. Enjoy it straight from the grill, shared with good company.
Serves 2
Prep Time: 30 minutes
Cook Time: 6-10 hours
200g grated Gruyere cheese
250g grated Emmental cheese
200ml dry white wine
1 garlic clove
1 tsp cornflower
1 tsp fresh lemon juice
1tbs gin
A pinch of white pepper
2 pink lady apples, sliced
2 Cumberland sausages cut into small chunks
Method
Set your BBQ up for two-zone cooking.
Once hot, cook the sausages and wrap them in tin foil.
Rub the garlic clove around the inside of the milk pan.
Place the pan over direct heat and add the wine and lemon. Bring to the boil and reduce the heat to a simmer by moving the pan slightly away from the direct heat.
Place the pan over direct heat and in stages, add the two cheeses, stirring until they melt.
Mix the cornflower and gin and stir into the fondue. Cook for five minutes until it thickens.
Season with a pinch of white pepper.
Transfer the fondue mix to the mini casserole dishes for serving with the sausages and apples.
© Proware Cookware