Cup Fondue

Name: Cup Fondue
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 18 small potatoes (about 1 kg); 200 g dried figs; 1 Spring onion; 1 Garlic clove; 2 packages (400 g each) finished cheese fondue; 100 ml dry white wine; 7-10 Tbsp Pepper; 125 g Bündner meat in wafer-thin slices

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

18 small potatoes (about 1 kg)
200 g dried figs
1 Spring onion
1 Garlic clove
2 packages (400 g each) finished cheese fondue
100 ml dry white wine
7-10 Tbsp Pepper
125 g Bündner meat in wafer-thin slices

Directions

1
Cover the potatoes and boil them in water for about 20 minutes. In the meantime, cut the figs in half, depending on their size. Clean and wash the spring onion and cut into very fine strips.
2
Peel and halve the garlic and rub it into a pot. Prepare cheese fondue in the pot according to the instructions on the packet. Stir in wine bit by bit. Season with pepper if necessary. Keep warm.
3
Drain, rinse and peel the potatoes. Cut in half and sprinkle with spring onions. Divide the cheese fondue into pre-heated cups. Serve with Bündner meat, figs and potatoes.