Camembert Fondue With Truffle Essence
Steps
In a 1-quart heavy saucepan cook shallot in unsalted butter , covered , over moderately low heat , stirring occasionally , until softened.
Add cream and simmer , uncovered , until reduced to about 2 / 3 cup.
Remove pan from heat and stir in truffle butter or oil until incorporated.
Season sauce with salt and pepper and sprinkle with chives.
Cut camembert into 4 pieces and arrange on 4 plates.
Divide warm sauce among plates , spooning it on either side of cheese.
Arrange pear slices , grapes , and walnuts around cheese and serve bread on the side.
Ingredients
shallots, unsalted butter, heavy cream, truffle butter, fresh chives, camembert cheese, fresh pear, grapes, walnuts, raisin bread