Normandy Fondue

1 clove garlic
4 fl oz / 1/2 cup dry white wine
5 fl oz / 2/3 cup single cream
12 oz Camembert cheese, rind removed
3 tsp cornflour
4 tbsp Calvados brandy
cubes of French bread and chunks of apple, to serve

Halve the garlic, and rub the inside of the fondue pot with the cut side. Pour in
the wine and cream and heat until bubbling.
Cut the cheese into small pieces, then add to the pot and stir over a gentle heat
until melted.
In a small bowl, blend the cornflour smoothly with the brandy, and the add to the
cheese mixture and continue to cook for a couple of minutes until thick and creamy,
stirring frequently. Serve with bread and apple.
(Serves 4)