Make small incisions in the garlic clove with the tip of a knife. Rub the inside of a fondue caquelon with the garlic clove. Reserve 2 tablespoons (30 ml) of white wine. Pour the rest of the wine into the caquelon. Bring to a boil over medium heat on the stove. Add the Emmental and Gruyère cheese, about 1/4 cup (60 ml) at a time, stirring well after each addition until the cheese is completely melted. In a small bowl, mix the cornstarch and reserved white wine. Add the cornstarch mixture, pepper, and nutmeg, and bring to a boil, stirring. Let simmer for 1 minute. Add the kirsch and mix. Put the caquelon on a rechaud maintained at medium-low heat in the center of the table. Adjust the flame as needed so that the fondue simmers gently and stir often. Serve with the cubes of bread, apple, and pear, which are picked up with forks and dipped into the fondue.