Camembert Fondue With Truffle Essence

Recipe by Mimi Bobeck
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement