Substitute for kirsch in a traditional Swiss fondue?

  • Posted by: nekoorla
  • February 14, 2011


ChefDaddy February 15, 2011
As savoryk says I leave out the kirsch and use white wine instead. It's just a personal preference. I always have a white and a red cooking wine open next to the cook top.
Savorykitchen February 15, 2011
I have to confess, I have always left the kirsch out of my fondues. I know it's not traditional, but I like the results. Also, I tend to use dry vermouth instead of white wine. I seldom have open bottles of white wine around to cook with, but I always have dry vermouth around. I find any herbal notes in the vermouth work well with cheeses.
latoscana February 14, 2011
Tawny port? A different kind of fruit note but goes well with cheese flavors.
Greenstuff February 14, 2011
There's already wine in the fondue, so it's not a substitute for kirsh. TasteFood suggested Calvados or Pear William. Calvados is certainly not authentic, but it goes well with cheese. Pear William or another clear spirit could work. And I've known people to just leave it out.
puresugar February 14, 2011
Maybe amaretto?
nutcakes February 14, 2011
I bet Vermouth would be nice.
runningcooker February 14, 2011
A dry white wine will work ok. German whites seem to work well.
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