Fondue with roquefort and red port

Cut the pears into wedges, remove the cores and sprinkle the wedges with lemon juice to prevent discoloration. Cut the figs into pieces and the celery in length into three narrow pieces (halve these pieces if necessary). Remove the leaves of chicory. Heat the whipped cream and let the roquefort melt with stirring (add the next portion of cheese only when the previous one has melted). Stir in the milk and bring to the boil. Stir the cornstarch with the port and stir it through the cheese mixture. Cook for 2-3 minutes and season to taste with salt and pepper. Put the cheese fondue on the table on a hot plate. Dip the pieces of fig, pear, celery and chicory into the fondue.

The secret ingredient to prevent lumps in the fondue: a little bit of lemon juice! .