Ingredients
-
1/2
-
1/2
-
1/4
-
1
-
1/2
-
1/2
-
2
-
1/4
-
-
-
-
-
-
-
Directions
Fig Pecan Fondue, In ‘A Southerly Course’ by Martha Hall Foose, In ‘A Southerly Course’ by Martha Hall Foose
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Steps
|
1
Done
|
In a Medium Saucepan Over Medium Heat, Combine the Wine, Fig Preserves, Pecans, and Lemon Juice. |
|
2
Done
|
Cook, Stirring Often, Until the Preserves Are Melted. |
|
3
Done
|
in a Bowl, Combine the Cheeses, Cornstarch, Pepper, and Nutmeg. |
|
4
Done
|
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
Done
|
the Fondue Can Bubble a Bit, but Don't Let It Boil. |
|
6
Done
|
Transfer the Cheese Mixture to a Warm Fondue Pot and Keep Warm Over a Burner. |
|
7
Done
|
Stir Occasionally. |
|
8
Done
|
Serve Right Away With Cubes of Pumpernickel and Sourdough Bread For Dipping. |
