Pear fondue with Mostbröckli
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Ingredients
- 2 tbsp Maizena cornflour
- ½ tbsp butter
- 400 g medium-aged Gruyère
- 400 g tangy Emmental
- 1 pears
- 100 g mushrooms
- 1 shallots
- 70 g Appenzeller Mostbröckli (beef sausages) in slices
- a little pepper
- 1 tsp lemon juice
- 2 tbsp Williams
- 4 dl white wine
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