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The Brie and Rosé Wine Fondue

Difficulty Level: Easy
4-6 persons
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

    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



    Red apple

    Green grapes



  • Preparation

    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.