Pears’ Perfect Pairing: Double Gouda Fondue

fondueThis fondue recipe is perfect for fall, when all of the colorful varieties of USA Pears begin showing up at your local grocery store. I’ve used pear cider as a base rather than the traditional white wine to give this dish a distinctive autumn flavor. This fondue also benefits from the use of two types of gouda cheese. The soft gouda lends a wonderful creaminess to the fondue, and the aged gouda adds a tangy, bold flavor that makes it ideal for dipping sweet, ripe pears.

Serve this recipe as an appetizer, during a weekend football game, or add some toasted bread and vegetables for dipping and make it an easy weeknight dinner. Simply choose a variety of pears and the presentation will be beautiful and effortless!

This recipe is also a great way to get kids to eat vegetables with the simple substitution of non-alcoholic cider. In addition to pears, try having your kids dip carrots, radishes, broccoli florets, or even roasted vegetables into the fondue.

12 ounces hard pear cider
8 ounces soft gouda cheese, grated
8 ounces aged, firm gouda cheese, grated
1 tablespoon cornstarch
Pinch of nutmeg (more if desired)
ΒΌ tsp. salt
Freshly ground black pepper
For serving
5 USA Pears, such as Bartlett, Red Bartlett, Anjou, or Starkrimson

Pour the pear cider into a heavy-bottomed saucepan and bring to a simmer over medium heat. Toss the grated cheeses with the cornstarch until well coated. Add the cheese and cornstarch mixture to the simmering cider, one handful at a time, whisking constantly. Once all of the cheese has been added and the mixture is creamy, add the nutmeg, salt, and pepper. Reduce the heat to low and cover while you slice your pears. Whisk the fondue again and transfer to a fondue pot. Serve immediately with the pears for dipping.

prep time: 20 minutes
yield: 4 – 6 servings

About Hilary

I'm a personal chef and recipe writer here as well as at I grew up in Oregon where I ran, hiked, looked out over great distances, and fell in love with all of the beautiful produce this great state has to offer. I've worked as a caterer, a farmer, a pizza tosser, a line cook, a dishwasher, and a cooking school instructor. I'm thrilled to be writing for USA Pears because it gives me the opportunity to learn much more about all of the different and distinct pear varieties that are grown here in my favorite part of the world.

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