Ingredients
-
2
-
1/2
-
1
-
1 1/2
-
1
-
4
-
-
-
-
-
-
-
-
-
Directions
Camembert Fondue With Truffle Essence, , I don’t know what happened, my Camembert was at room temperature for at least 2 hours before I tried putting the cream sauce over it The sauce had almost no flavor, even with the truffle oil and the cheese wasn’t even softened by the hot sauce A real disappointment
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Steps
|
1
Done
|
In a 1-Quart Heavy Saucepan Cook Shallot in Unsalted Butter, Covered, Over Moderately Low Heat, Stirring Occasionally, Until Softened. |
|
2
Done
|
Add Cream and Simmer, Uncovered, Until Reduced to About 2/3 Cup. |
|
3
Done
|
Remove Pan from Heat and Stir in Truffle Butter or Oil Until Incorporated. |
|
4
Done
|
Season Sauce With Salt and Pepper and Sprinkle With Chives. |
|
5
Done
|
Cut Camembert Into 4 Pieces and Arrange on 4 Plates. |
|
6
Done
|
Divide Warm Sauce Among Plates, Spooning It on Either Side of Cheese. |
|
7
Done
|
Arrange Pear Slices, Grapes, and Walnuts Around Cheese and Serve Bread on the Side. |
