Instructions: Rub the inside of a large, wide-mouthed ceramic, porcelain, or enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside.

Pour wine into pot, and bring to a simmer over medium heat. Stir in tomatoes, puree, paprika, nutmeg, and pepper. Add cheese; stir to combine. Cook, stirring constantly in a figure-eight pattern, until completely melted. Add reserved cornstarch mixture and continue to stir until thickened and creamy. Serve immediately with desired vegetables, fruits, or bread.

This recipe yields 4 servings.

Comments: When making fondue, select a heatproof ceramic, porcelain, or enameled cast-iron pot with a wide mouth to gently heat the cheese mixture. For the smoothest results, use only aged, imported cheeses such as Belsano, Gruyere, and Appenzeller; processed cheeses emit an oily residue and wont melt as well.

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