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COOKING METHOD
Combine the sherry garlic, peppercorns, and thyme in a saucepan and bring to a simmer. Remove from the heat and allow to infuse for 10 minutes and strain. Pour the infused sherry into a pan, begin to heat and whisk in the sodium citrate. Transfer this mixture to the bowl of the fondue and heat over the flame. Slowly stir in the Gruyère until it is all incorporated and evenly fluid. Sprinkle on top with the clove and stir in. Serve with cubes of country bread.
