Serves 6

2 cups mascarpone cheese

½ cup heavy cream

¼ cup Calvados

1 teaspoon vanilla extract

¼ teaspoon nutmeg

Tart and sweet apple, sliced

• In a saucepan, combine mascarpone and cream. Cook over medium heat, stirring constantly, until cheese is melted and mixture is bubbly.

• Stir in Calvados, vanilla, and nutmeg. Remove from heat. Pour into 1 or more fondue pots and place over heating source.

• Serve with apple slices.

Eau de Vie

Dozens of different varieties of apples go into the production of Calvados, an oak barrel-aged brandy that originated in the Normandy region of France. Other clear fruit brandies, such as pear or plum, can be added to dessert sauces or even cheese fondue.