Preparation

• In a large bowl, toss the cheeses with the cornstarch.
• In a 3-quart saucepan, combine the wine, mustard, and garlic, and bring to a boil over high heat. Turn off the heat and let stand for 5 minutes. Remove and discard the garlic. Return the pan to medium-low heat and add the cheese mixture to the pot large handfuls at a time, stirring each batch so that the cheese doesn’t clump as it melts. Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. Stir in the tarragon and kirsch and season to taste with pepper.
• To serve, transfer the mixture to a fondue pot. Set the fondue pot over a low flame at the table to keep it warm. Serve with the bread cubes, apple, and pear for dipping.