Anyone ever try a cheese fondue served with a variety of fresh

[Zoigal]

veggies, apple slices, etc? Our family loves it.
Son brought it back from a trip to Switzerland.
We always manage to sneak it in somewhere during
the winter holidays.....z

[elleng]

1. Had our first fondue in small hotel restaurant in Geneva (?) MANY years ago;

noticed thereafter, in U.S., chocolate fondues became popular, served w fruit.
Was and is great, and really good when made w Gruyere w wine, served w good french/italian bread cubes/chunks. Get down to bottom of fondue 'pot' for crusty cheese at bottom. Great 'group' treat.

[cbayer]

2. I love cheese fondue and make it for guests about twice a month.

I usually make a crusty loaf of bread, because that's the best dipper, imo.

I also usually include grapes, apples and pears.

Not a big fan of the veggies, but I recently had ham, which was great. When I have used veggies, I have used broccoli, cauliflower and potatoes - all pre-cooked.

But the bottom line is this - I always have fruit, etc. left at the end, but the bread is always all gone!

When you say your son brought it back, do you mean the pot? the recipe?

[Zoigal]

3. Son brought back the recipe...the family that he lived with served it.

All the veggies are precooked (lightly) and i normally try
to include a variety...favourites of everyone (if i know what they are).
Yes, fruit, too, and of course, bread. Usually make two pots, one for each
end of the table......z

[Lucinda]

4. I need to get my fondue pot out again. I haven't made fondue in quite a while.

I like cheese and oil fondue but have never managed to try the desert fondue. I have a killer truffle base now that would make excellent chocolate fondue. Hmmm....thanks for the reminder.