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Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 242 | |
| Calories from Fat 125 | 52% |
| Total Fat 14.29g | 18% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 227mg | 9% |
| Potassium 87mg | 2% |
| Total Carbs 11.79g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.74g | 0% |
| Protein 13.16g | 21% |
