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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In 'A Southerly Course' by Martha Hall Foose 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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