Figs, Honey & Peppercorns Raclette


  • ½ lb Raclette cheese
  • ½ lb Tarentais cheese
  • 18 fresh figs, halved
  • 1 cup dry white wine
  • 1 tsbp cornstarch
  • 4 tsbp honey
  • 2 oz Fig Vinegar
  • tellicherry peppercorns & nutmeg to taste

Serves 4-6

  • Into a large bowl, add the three grated cheeses and the cornstarch.
  • Mix or toss well so that the cheese is coated with the cornstarch.
  • Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
  • Once simmering, reduce heat to moderately low.
  • Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
  • After the last of the cheese has been added, add in the lemon juice and add fig vinegar.
  • Add nutmeg and peppercorns to taste.
  • Continue to stir constantly for 3 minutes.
  • Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
  • Dip Figs into Fondue and enjoy!