Fig Pecan Fondue

• 1/2 cup dry white wine
• 1/2 cup fig preserves
• 1/4 cup toasted pecans, ground
• 1 tablespoon fresh lemon juice
• 1/2 pound Gruyere cheese, grated (2 cups)
• 1/2 pound Emmentaler cheese, grated (2 cups)
• 2 tablespoons cornstarch
• 1/4 teaspoon freshly ground black pepper
• Grate of whole nutmeg
• Cubes of pumpernickel bread, for dipping
• Cubes of sourdough bread, for dipping

1. In a medium saucepan set over medium heat, combine the wine, fig preserves, pecans, and lemon juice.
2. Cook, stirring often, until the preserves are melted.
3. In a medium bowl, combine the Gruyere, Emmentaler, 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 dont 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.

white wine, preserves, pecans, lemon juice, gruyere cheese, emmentaler cheese, cornstarch, freshly ground black pepper, grate, bread, bread

Taken from www.epicurious.com/recipes/food/views/fig-pecan-fondue-377958 (may not work)