- In a heavy-bottomed saucepan, heat butter over medium-high heat. Add shallot and cook for 2 minutes, or until translucent. Reserve 15 mL (1 tbsp.) beer and pour remaining beer into saucepan.
- Reduce heat to medium-low and simmer for 2 minutes, or until beer is hot. Add Emmenthal, Appenzeller and Gruyère to the hot beer.
- Using a wooden spoon, stir constantly until cheese is completely melted and mixture is smooth.
- The fondue should bubble lightly. Dissolve cornstarch in 15 mL (1 tbsp.) reserved beer and stir into the cheese mixture to incorporate.
- Transfer fondue to a fondue pot and place over the burner. Dip fruit cubes, dates and bread cubes into the fondue and coat with toasted nuts.
Variation: Leftover fondue is delicious the next day as a gratin dish. Place fruit cubes, dates and bread in individual ramekins. Cut cold fondue into slices and place on top. Garnish with nuts. Broil in the oven for 5 to 7 minutes, or until cheese is melted and lightly grilled.
Note: This recipe can serve six, especially if you have several accompaniments on the menu. For larger appetites or fondue-lovers, plan to serve four.