Camembert Fondue with Truffle Essence

== Ingredients ==
* 2 teaspoons minced shallots
* 1/2 teaspoon unsalted butter
* 1 cup heavy cream
* 1 1/2 teaspoons truffle butter 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 Pears, slices
*grapes
*walnuts
*crusty raisin bread, sliced
== 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.
== See also ==
Category:Swiss Appetizers
Category:Swiss Recipes
Category:Camembert Recipes
Category:Fondue Recipes