Optional Garnish: Sliced apples; plums and pineapple
01In a medium-size heavy bottomed saucepan, heat grape juice, garlic, curry powder and salt until simmering. In a cup dissolve the cornstarch in the sherry; add to the juice mixture, stirring until slightly thickened.
02Add the cheeses, a handful at a time, stirring until melted before adding more. Gradually stir in the lemon juice.
03Transfer the fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately with optional garnishes.