*Crushed tomatoes: make a cross -shaped cut in the bottom of the tomatoes, drop them into boiling water briefly, refresh in cold water, then peel carefully. Remove the seeds and cut the tomatoes into small dice.

1. Melt the butter in the fondue pot.
2. Add the garlic, onion and crushed tomato; sweat briefly, then add the white wine.
3. Add the cheese and bring to a boil over a low flame, stirring constantly.
4. Dissolve the cornstarch in the kirsch and add to the fondue.
5. Continue to stir well, return to the boil, then season with pepper and nutmeg.