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.