Fig Pecan Fondue

(from saymyname’s recipe box)

Source: In 'A Southerly Course' by Martha Hall Foose

Serves 6 people

Categories: Appetizers, Dip


  • 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


  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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