Categories: Appetizers, Dip

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. In a medium saucepan over medium heat, combine the wine, fig preserves, pecans, and lemon juice.

2. Cook, stirring often, until the preserves are melted.

3. In a bowl, combine the cheeses, cornstarch, pepper, and nutmeg.

4. 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.

5. The fondue can bubble a bit, but don’t let it boil.

6. Transfer the cheese mixture to a warm fondue pot and keep warm over a burner.

7. Stir occasionally.

8. Serve right away with cubes of pumpernickel and sourdough bread for dipping.

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