This recipe was found at FOOD52 as a recipe for Valentines Day, but I think it’s perfect for the holidays! To read the authors notes and reviews click here.
Serves 4-6
Ingredients:
- 1 1/2 tablespoons sugar
- 4 teaspoons brown sugar
- 1/4 teaspoon cinnamon
- 4 ounces gjetost, preferably Ski Queen, in thin slices
- 2 tablespoons heavy cream, plus more to thin
- 1/2 teaspoon Cognac plus 1/2 teaspoon water (or 1/2 teaspoon vanilla extract plust 3/8 teaspoon water)
- 20 pecans, toasted
Preparation:
- Combine sugars and cinnamon in a small bowl and stir well.
- Combine cream, Cognac, Gjetost and sugar/cinnamon mixture in a pan over low heat, stirring as the cheese melts, thinning with additional cream (use a whisk to get out all the final lumps).
- When cheese has completely melted, transfer to fondue pot, set over low heat, and top with toasted pecan pieces.
- Serve with gingerbread chunks, bananas, strawberries.
Enjoy!
