Brie + Cava Fondue

Rub 1 whole clove garlic in a saucepan.

Add 1 c Freixenet Extra Dry Cava and 1 tbsp cornstarch over low heat. Do not boil.

Add 2 c Brie cheese in portions while slowly increasing the heat, (do not let boil).

When cheese has melted, add 2 tbsp kirsch (fruit brandy), 1 tsp lemon juice, and a pinch of freshly grated nutmeg, cinnamon and brown sugar.

Serve in a fondue pot with your favorite choice of fruit and bread for dipping.