Fondue Pockets

1: Hollow out the inside of each baguette with a fork to form your 'pocket'.

2: In a 300°F oven, warm your baguettes for 3 to 5 minutes.

3: Rub garlic vigorously on the inside of a saucepan or fondue pot.

4: Add the wine to the pot.

5: Place the pot on medium high heat and bring the wine to a boil.

6: Turn the heat down to medium low.

7: Add the cheese and lemon juice to the pot.

8: Heat until the cheese is melted, stirring slowly and continuously to prevent lumps from forming.

9: Dissolve flour in kirsch and add the mixture to the cheese.

10: Season with nutmeg and pepper.

11: Continue to stir until the fondue is smooth.

12: Pour fondue into the toasted french bread pockets.