Brie Fondue with Fresh Thyme and Chardonnay

Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes.

Serves 8

2 Tbs. unsalted butter
1 large shallot, finely diced (about 1/4 cup)
1/2 cup Chardonnay
1 lb. brie, rind removed and cut into 1-inch pieces
1-1/2 Tbs. cornstarch
2 tsp. chopped fresh thyme
Freshly ground black pepper
Kosher salt
4 medium Pink Lady apples (or Macun), cored and cut into 1-inch slices (about 4 cups)
Melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the Chardonnay and 1/4 cup water, and bring to a simmer. In a small bowl, toss the brie with the cornstarch to coat and then whisk into the wine until the cheese completely melts, about 2 minutes. Stir in the thyme and 1/2 tsp. black pepper. Taste and add more pepper or salt if needed. Transfer to a fondue pot, set out long skewers, and let guests serve themselves by dipping the apple slices into the fondue.

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