Fig Pecan Fondue

In 'A Southerly Course' by Martha Hall Foose

• Ready In: 40 mins
• Serves: 6

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.