Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 | Avocados, halved and stoned |
| 3 teaspoons | Lemon juice |
| 1 | Clove garlic, halved |
| 6 fluid ounce | Dry white wine |
| 12 ounces | Grated Edam cheese |
| 2 teaspoons | Cornflour |
| 5 tablespoons | Smetana or thick sour cream |
| Cubes of sesame-coated French bread and red and green pepper (capsicum) to serve |
Method:
Scoop out flesh from avocados into a bowl and mash until smooth with lemon juice. Rub the inside of the fondue pot with cut clove of garlic, then pour in wine and heat until bubbling. Over a gentle heat, stir in cheese and cook until melted, stirring frequently. In a small bowl, blend cornflour smoothly with smetana or sour cream, then add to cheese mixture with mashed avocados. Continue to cook for 4-5 minutes until thick and smooth, stirring frequently. Serve with cubes of bread and red and green pepper.
(Serves 4-6)