Camembert Fondue With Truffle Essence |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 |
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.
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