Post #53138 by Tikiwahine on Mon, Sep 29, 2003 3:42 PM

kirschwasser or "Kirsch" as I usually hear it called is indeed a cherry liqueur. I'm not sure if it's marachino or not. I think it's used in cheese fundues. This is strange to me, since I can't think of those two flavours going together very well? Here's a recipe I found for the fondue:

Fondue Suisse - Cheese Fondue

1 garlic clove cut in half
1 c. dry white wine
1t. lemon juice
2 c. Gruyere cheese (coarsely grated)
2 c. Emmenthaler cheese (coarsely grated)
2 t. cornstarch
2 T. Kirsch (liqueur)
dash of white pepper
1 loaf crusty French bread, cut into 1 1/2 inch cubes

Rub inside of fondue pot with cut clove of garlic. Add white wine and lemon juice. Over medium heat (on regular stove), heat until simmering. Turn heat to low and gradually stir in cheeses with a wire whisk or a wooden spoon.

In a separate small bowl, blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring, 2 to 3 minutes or until smooth. (**Don't allow fondue to boil). Season with white pepper and serve with cubed French bread.