Crabmeat And Brie Fondue - cooking recipe

Ingredients

4 tablespoons unsalted butter
1/4 cup minced shallot
2 cups heavy cream
8 ounces brie cheese, trimmed of rind
1 teaspoon kosher salt
1/2 teaspoon fresh ground white pepper
1 lb lump crabmeat, picked clean of shells and cartilage
1 tablespoon chopped fresh parsley leaves
focaccia bread, croutons and bite-size pieces or assorted fresh vegetable, bite-size pieces
Tomato Confit use 2 to 3 Tbls
1/4 lb plum tomato, cored, halved and seeded
1/2 teaspoon kosher salt
1 fresh rosemary sprig
1 large garlic clove, peeled and smashed
olive oil, as needed

Preparation

Tomato Confit:
Place tomatoes in a small saucepan and season with the salt.
Add rosemary sprig and garlic and enough olive oil to barley cover the top of tomatoes.
Bring oil to a very low simmer and cook for about 1 hour.
Remove tomatoes from the oil with a slotted spoon and place in food processor or blender.
Process until smooth, 1-2 minutes. Yield about 1/2 cup.
Fondue:
Place a skillet over medium heat.
Add the butter to the pan.
Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 miute.
Add the heavy cream and bring to a simmer.
Once the cream is hot and bubbling, add the Brie and use a whisk to stir into the cream.
Season the cream with the salt and pepper and add crabmeat to the pan; use a wooden spoon and stir in slowly.
Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3-5 minutes.
Remove from the heat and stir into the fondue.
Transfer fondue to a fondue pot and spoon Tomato Confit into the fondue.
Serve warm with bread and/or fresh assorted vegetables.