Camembert Fondue With Truffle Essence

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  teaspoons  minced shallots
• 1⁄2 teaspoon unsalted butter
• 1  cup heavy cream
• 1 1⁄2 teaspoons  truffle butter (*available at some specialty food shops) or 1  teaspoon  white truffle oil (*available at some specialty food shops)
• 1  teaspoon  finely chopped fresh chives
• 4  ounces camembert cheese, at room temperature

• Accompaniments

•  fresh pear, slices
•  grapes
•  walnuts
•  crusty  raisin bread, sliced

Directions

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