Voodoo Fondue

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1 1/2 cups dry white wine

1 large clove garlic, crushed

6 ounces Swiss cheese, shredded (about 2 cups)

3 ounces Gruyère, shredded (about 1 cup)

3 ounces Monterey Jack, shredded (about 1 cup)

2 1/2 tablespoons flour

2 tablespoons Chambord or kirsch, optional

1/8 teaspoon cayenne pepper

1/8 teaspoon nutmeg

Salt and pepper

2 ounces prosciutto, sliced

3 apples, cut into wedges

8 slices pumpernickel bread

1 bunch red grapes

1 bunch green grapes

1 head cauliflower

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