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The Brie and Rosé Wine Fondue

Difficulty Level: Easy
4-6 persons
La Fondue Brie et Vin Rosé
Want to impress your guests? Make them this superb fondue, and they'll be blown away! The marriage of flavors between Brie, rosé wine, minced pork meatballs and sweet-and-sour apple sauce will melt your guests' hearts. What's more, the small amount of wine required to prepare it will leave you with more than enough for a perfect wine and food pairing!

La Fondue Brie et Vin Rosé
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    For the broth:

    • 2 1/2 bries, 250g each
    • 180ml (3/4 cup) rosé wine
    • 5ml (1 tsp.) chopped fresh thyme
    • 15ml (1 tbsp.) chopped garlic
    • 375ml (1 1/2 cups) 15% cooking cream
    • 15ml (1 tbsp. tablespoon) cornstarch
    • Pepper to taste

    For the sweet and sour apple sauce:

    • 180ml (3/4 cup) apple juice
    • 80ml (1/3 cup) maple syrup
    • 30ml (2 tablespoons) cider vinegar
    • 15ml (1 tablespoon) cornstarch
    • 10ml (2 teaspoons) minced garlic
    • 5ml (1 teaspoon) minced ginger
    • Salt and pepper to taste

    For the meatballs:

    • 450g (1 lb) ground pork
    • 60ml (1/4 cup) plain breadcrumbs
    • 60ml (1/4 cup) chopped French shallot
    • 15ml (1 tbsp.) cider vinegar
    • 15ml (1 tbsp.) honey
    • 5ml (1 tsp.) teaspoon dried oregano
    • 1 green apple, peeled and finely diced
    • 1 egg
    • Salt and pepper to taste

    For garnishes (as desired and to taste):

    • Baguette of walnut bread
    • Focaccia with olives
    • Asparagus
    • Salami
    • Red apple
    • Green grapes
    • Potatoes
    • Pecans
  • Preparation

    To make this fondue, you must use the corresponding ceramic bowl for your Evolution set. For more details, please consult our FAQ.

    1. Preheat oven to 250°C (400°F).
    2. .In a large bowl, combine meatballs ingredients. Shape into 20 to 25 meatballs, using about 30ml (2 tablespoons) of mixture for each.
    3. Place meatballs on a parchment-lined baking sheet. Bake for 12 to 15 minutes, until the inside of the meatballs has lost its pinkish hue.
    4. Meanwhile, whisk together the sauce ingredients in a saucepan. Bring to the boil while whisking, then simmer for 3 to 4 minutes over medium heat.
    5. Remove the rind from the bries. Cut bries into cubes.
    6. Pour wine into another saucepan. Bring to the boil. Add thyme, garlic, cream, cornstarch and cheese. Stir. Cook for 4 to 5 minutes over medium heat, stirring regularly, until the cheese has melted.
    7. Taste the cheese fondue, then season with pepper. Taste and adjust seasoning if necessary.
    8. Pour the cheese fondue into the ceramic bowl of the fondue pan.
    9. At mealtime, reheat the meatballs in the cheese fondue.