Fig Pecan Fondue

• 12 cup dry white wine
• 12 cup fig preserves
• 14 cup toasted pecans, ground
• 1 tablespoon fresh lemon juice
• 12 lb gruyere cheese, grated (2 cups)
• 12 lb emmenthaler cheese, grated (2 cups)
• 2 tablespoons cornstarch
• 14 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.

white wine, preserves, pecans, lemon juice, gruyere cheese, emmenthaler cheese, cornstarch, ground black pepper, fresh nutmeg, pumpernickel bread, bread

Taken from www.food.com/recipe/fig-pecan-fondue-463131 (may not work)