The 125 Best Fondue Recipes/Ilana Simon 2001

Brie and Sun-Dried Tomato Fondue
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tbsp/45 ml dry-packed sun-dried tomatoes 8 oz/125 g Brie cheese, trimmed of rind and cubed 1 tbsp/15 ml cornstarch
1 tbsp/15 ml butter 1 shallot, minced 1/2/125 ml cup dry white wine
1 tbsp/15 ml granulated sugar



1 Soak sun-dried tomatoes in boiling water to cover for 20 minutes. Drain, pat dry and chop (or cut with scissors) into small pieces. Set aside.
2 In a bowl toss cubed Brie with cornstarch until well coated. Set aside.
3 In a large saucepan, melt butter over medium heat. Add shallots and saute until softened. Add white wine and heat just until simmering. Reduce heat to medium-low.
4 Add Brie-cornstarch mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until the cheese is melted
5 Stir in sun-dried tomatoes and sugar; mix well. Transfer to fondue pot and serve immediately.

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