|Garlic||1 Clove (5 gm), halved|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Half and half||2⁄3 Cup (10.67 tbs)|
|Camembert cheese||12 Ounce, rind removed|
|Calvados brandy||1⁄4 Cup (4 tbs)|
Rub inside of fondue pot with cut garlic clove.
Add wine and half and half; heat until bubbly.
Cut cheese in small pieces and add to wine mixture.
Stir over low heat until melted.
In a small bowl blend cornstarch with calvados; add to cheese mixture.
Continue to cook, stirring 2 to 3 minutes or until thick and creamy.
Serve with cubes of French bread and chunks of apple.