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Substitute for kirsch in a traditional Swiss fondue?

asked by nekoorla over 5 years ago
7 answers 5251 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

A dry white wine will work ok. German whites seem to work well.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I bet Vermouth would be nice.

Cfdd183b f2d3 436f abf5 4a8285003ba1  monica
added over 5 years ago

Maybe amaretto?

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
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added over 5 years ago

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.

2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added over 5 years ago

Tawny port? A different kind of fruit note but goes well with cheese flavors.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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.