Camembert Fondue with Truffle Essence

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File:Camembert Fondue with Truffle Essence.jpg
Camembert Fondue with Truffle Essence




  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.

See also[edit]