1 Loaf (1 lb.) French bread, cut into 1-inch pieces
2 Cups shredded Swiss cheese (8 oz.)
2 Cups shredded Gruyere/ cheddar mix
2 Tablespoons all-purpose flour
1 Clove garlic, cut in half
1 Cup dry white wine or nonalcoholic white wine
1 Tablespoon lemon juice
Apple and pear slices, if desired
In reseal able plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add Butter. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted.
Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion