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  • Fig Pecan Fondue

    1 vote
    Fig Pecan Fondue
    Servings: 6
    by Chez la mere
    373 recipes
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    Ingredients

    • 1/2 cup dry white wine
    • 1/2 cup fig preserves
    • 1/4 cup toasted pecans, ground
    • 1 tablespoon fresh lemon juice
    • 1/2 lb gruyere cheese, grated (2 cups)
    • 1/2 lb emmenthaler cheese, grated (2 cups)
    • 2 tablespoons cornstarch
    • 1/4 teaspoon fresh ground black pepper
    • grated fresh nutmeg (a little sprinkling)
    • pumpernickel bread, cubed for dipping
    • sourdough bread, cubed for dipping

    Directions

    1. 1
    2. In a medium saucepan over medium heat, combine the wine, fig preserves, pecans, and lemon juice.
    3. 2
    4. Cook, stirring often, until the preserves are melted.
    5. 3
    6. In a bowl, combine the cheeses, cornstarch, pepper, and nutmeg.
    7. 4
    8. Stir the cheese mixture into the preserves one small handful at a time, making sure that each handful is completely melted before adding the next.
    9. 5
    10. The fondue can bubble a bit, but don't let it boil.
    11. 6
    12. Transfer the cheese mixture to a warm fondue pot and keep warm over a burner.
    13. 7
    14. Stir occasionally.
    15. 8
    16. Serve right away with cubes of pumpernickel and sourdough bread for dipping.

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