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In a stockpot placed on stovetop set to high heat, add wine, lemon juice and lemon zest. Bring to a simmer.
In a medium mixing bowl, combine the cheese and the flour. Gradually add the cheese to the simmering wine, stirring constantly, until the cheese is completely melted.
Add the kirsch and stir well to blend. Add the mace, pepper and the paprika and stir again thoroughly.
Pour in stoneware and place on slow cooker heating base. Cover and cook on High for 30 minutes.
Reduce the heat to Low and cook an additional 2 to 5 hours. Stir occasionally as the fondue cooks.
Serve with Italian bread and vegetables.
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