Fig Pecan Fondue
- Ready In:
- 40mins
- Ingredients:
- 11
- 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
- In a medium saucepan over medium heat, combine the wine, fig preserves, pecans, and lemon juice.
- Cook, stirring often, until the preserves are melted.
- In a bowl, combine the cheeses, cornstarch, pepper, and nutmeg.
- 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.
- The fondue can bubble a bit, but don't let it boil.
- Transfer the cheese mixture to a warm fondue pot and keep warm over a burner.
- Stir occasionally.
- Serve right away with cubes of pumpernickel and sourdough bread for dipping.
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