Dill Fondue With Seafood

Course : Appetizers
Serves: 6
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1 clove garlic -- halved lengthwise
1 pound gruyere cheese
1 cup hard cider or apple wine
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 teaspoon kirsch
1 teaspoon dried dill
1 teaspoon freshly ground white pepper
1 pound scallops -- cooked
1 pound cooked shrimp -- shelled and deveined

Preparation / Directions:

Rub the inside of the fondue pot with the cut side of the garlic clove. Coarsely grate the cheese and mix it together in the pot. Place the pot over medium heat on the range. Add wine, lemon juice and cornstarch and stir with a wooden spoon over medium heat until cheese melts. Stir in kirsch, pepper and nutmeg and cook a bit longer until mixture is smooth and creamy. Transfer the fondue pot to the burner on the table where the cheese mixture can simmer. Cut cooked scallops into slices and sprinkle with lemon juice. Arrange them with shrimp on a platter for dipping.

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