Fig Pecan Fondue
Source of Recipe
From "A Southerly Course" by Martha Hall Foose
"Rarely do I pull out any of the inexplicable number of fondue pots we got for wedding gifts. They just sit up on the ledge above my kitchen cabinets and collect dust. The fig preserves my girlfriend Jane Rule gifts to us also sit up on that shelf. I love her preserves. I love them so much that I always think I'm going to save them for a special occasion, and they end up collecting dust until the next jar arrives. It's ridiculous. This sweet, nutty cheese fondue uses both of those thoughtful gifts. On a chilly night, sharing this communal dish with friends makes you feel warm all over."
List of Ingredients
• ½ cup dry white wine
• ½ cup fig preserves
• ¼ cup toasted pecans, ground
• 1 Tbsp fresh lemon juice
• ½ pound Gruyère cheese, grated (2 cups)
• ½ pound Emmentaler cheese, grated (2 cups)
• 2 Tbsp cornstarch
• ¼ tsp freshly ground black pepper
• Grate of whole nutmeg
• Cubes of pumpernickel bread, for dipping
• Cubes of sourdough bread, for dipping
In a medium saucepan set over medium heat, combine the wine, fig preserves, pecans, and lemon juice. Cook, stirring often, until the preserves are melted.
In a medium bowl, combine the Gruyère, Emmentaler, 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.