Camembert Fondue With Truffle Essence - cooking recipe

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
Accompaniments
fresh pear, slices
grapes
walnuts
crusty raisin bread, sliced

Preparation

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.