First, rub the caquelon with garlic. Mix wine, lemon juice, cheese and cornstarch.
Bring to a boil over medium heat, stirring constantly, and melt the cheese. Add Williams or Träsch and season fondue. Keep warm on the chafing dish over medium heat.
Put bread, pear bread and pears on forks and dip into fondue.
Serve with pear fondue with soft bacon pears cut into quarters lengthwise.
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