Fondue “Cheeeesy Roast Chestnuts”

Fondue “Cheeeesy Roast Chestnuts”
Heat the oven to 200 C. Rinse and dry fresh chestnuts. Using a small, sharp knife, cut a cross into the skin of each nut. Bake until the skins open and the insides are tender, about 30 minutes. While the chestnuts are hot, remove and discard each shell and the papery skin.

Rub the inside of the pot with the two cloves of garlic and place the pot on a medium flame adding 2 cups of the wine and the cornstarch. Add the grated cheese and stir consistently until all the cheese has melted and the fondue is smooth. You may want to lower the heat a bit – to keep the cheese from scorching. For safety, remove the pot from the flame and add the Kirschwasser. Stir. Return to the flame and cook to the correct thickness.
If it is too thick add more wine and continue to stir. Keep the fondue hot enough so that it is smooth and liquid.
Dip roast chestnuts & pieces of Baguette.
Tip 😉
Serve Sauvignon Blanc on the side 😉