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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.42 Kcal (1115 kJ) | ||
| Calories from fat | 174.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.39g | 30% | |
|---|---|---|---|
| Cholesterol | 41.57mg | 14% | |
| Sodium | 128.34mg | 5% | |
| Potassium | 90.29mg | 2% | |
| Total Carbs | 16.63g | 6% | |
| Sugars | 9.99g | 40% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 12.33g | 25% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 391.6mg | 39% | |
| Amount Per 100 g | |||
| Calories | 287.95 Kcal (1206 kJ) | ||
| Calories from fat | 188.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.96g | 30% | |
|---|---|---|---|
| Cholesterol | 44.93mg | 14% | |
| Sodium | 138.71mg | 5% | |
| Potassium | 97.58mg | 2% | |
| Total Carbs | 17.97g | 6% | |
| Sugars | 10.8g | 40% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 13.33g | 25% | |
| Vitamin C | 4.1mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 423.2mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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