One of the rituals of a skiing holiday is to have at least one fondue, after all skiing is hard work and mountain air sharpens the appetite and makes it absolutely OK to consume half your body weight in melted cheese. We are probably not going skiing this year – but the start of the Winter Olympics does seem as good as excuse as any to have a fondue, and to celebrate the achievements and years of hard work of all the athletes competing.
Our fondue was prompted via a press release from cheesemonger Paxton & Whitfield and the arrival of an orchard selection box from Sainsbury’s containing different varieties of 4 apples and 2 pears (throughout the season they stock up to 57 varieties of English apples and 10 varieties of pears). The fondue set was extracted from the back of the under sink cupboard, and a bottle of meths was bought from one of the less salubrious shops in the North End Road.
The fondue was made with Stilton melted into cider with cubes of Ed’s sourdough and pieces of apple and pear to dip. Although very rich, the fruit cut through the cheese nicely and the combination of this very English fondue was really rather good, and one to be repeated once per year, regardless of skiing or Olympics.
A fondue with a difference: sweet apples and pears dipped into a rich stilton sauce.
- 1 clove Garlic cut lengthwise
- 200 ml Dry still cider
- 500 g Blue Stilton cut into small cubes
- 125 ml Creme Fraiche/Fromage blanc/Double cream
- 1 tbsp Cornflour or plain flour is ok
- 2 tblsp chopped Chives
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Rub the cut edge of the garlic clove around the inside of a heavy-based fondue pan to leave a fine coating.
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Discard the rest of the garlic, pour in the cider (but keep a couple of tablespoons back) and heat to a gentle simmer.
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In a small bowl mix together the reserved cider and the flour into a smooth paste.
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Gradually add the cheese to the pan, stirring as it melts into the cider. Do not let the mixture come to a boil as it will split into oil and solids.
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Once the cheese is all melted, add and stir in the flour paste, you should see the mixture thicken.
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Just before serving whisk in the Crème Fraiche and chives. Allow to warm back up and transfer to the table to serve over an oil or gel burner to keep it hot.
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Serve with cubes of bread, apples, & pears.
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Recipe: Paxton & Whitfield.
Many thanks to Paxton & Whitfield for the recipe and Stilton, and Sainsbury’s for the Apples & Pears and shopping voucher for the remainder of the ingredients.
Urvashi
I am not a big fan of melted stilton but I do like melted cheese so I might steal this idea and go with apples dipped in a baked camembert for a valentine’s supper. Thanks for sharing the apple thing. Much healthier than breadsticks!
Helen
I am astonished that I have not thought of dipping apples and pears before. The fruit almost makes the fondue healthy! So delicious!
Lynn
This looks brilliant. I am a big fan of the apple and cheese thing – our local dining pub does a great cheese and apple gnocchi with watercress but this looks even more greedy!
Helen
It was amazing. Come over for fondue any time1
Lynn
Having eaten your fondue once before, I will gladly take you up on that any time!
Helen
Lovely!
Lynn
Oh, and Hurrah for Jenny Jones!!!!!
Madeleine Morrow
The last time I had melted cheese in quantity I came off much the worse for wear, in Paris of all places. Yet this looks so unctuous, I want to dive straight in. Love the pics too.
Helen
The quantity was spot on. Any more would have been over the top. So so good.
Heidi Roberts
mmm I love fondue and melted stilton, perhaps a splash of cider would have gone well!
Helen
There was some cider in it Heidi, we finished up the bottle alongside the fondue.
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I agree, often thinking how I live the sauce but get bored of just dipping bread into it. Apples and pears make a welcome addition and I also love gherkins with fondue! Stilton from Paxton & Whitfield must have been so good,
Helen
Gherkins! Now there is a thought.
Emma @ Adventures of a London Kiwi
Quite right, why do you need an excuse to fondue? Yum!!
Helen
Does one need an excuse not to fondue I wonder?
Jacqueline Meldrum
Oh you have done it for me Helen. I want to dive in! Fabulous!
Helen
I cannot think why we have not had a fondue for quite so long Jac.
Johanna GGG
have never been skiing but might like to if this is the sort of apres ski food – just my sort of thing
Helen
Go for Johanna. This was very very good, and just the perfect quantity.
Deena Kakaya
I’m a big fab of melted cheese but not tried Stilton in a fondue, I’m curious and your pics look lovely so I’m going to try it! X
Helen
I adore melted cheese, this was especially delicious!
Sarah, Maison Cupcake
Yum! *digs out fondue set from cellar* Stilton and pears sound fab.
Helen
Grab that fondue set Sarah. Ted will love it, Ed was commenting how often they had fondues when he was a child.
Tina @ The Spicy Pear
I love fondue but sadly OH isn’t a fan of cheese. I may have to indulge in your recipe with a friend when he is next out.
Helen
Go for it! Any excuse for melted cheese – or make one just for you?
Bintu @ Recipes From A Pantry
Looks like what I should have had for lunch instead of my boring soup. Yum.
Katie Bryson
oh my GOD I have put on a stone just reading this post Helen… AMAZING!!!! I’ve got a fondue set languishing in the outhouse somewhere, and I’m thinking that the winter olympics is a fabulous excuse to get it out!!!! Love the idea of stilton and cider together…
Fiona Maclean
I love fondue, though I particularly like beef fondue! The idea of cheese fondue with fruit rather than bread dippers is quite special though:)
Helen
Almost healthy Fiona!