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| Camembert & Truffle Fondue |
| Ingredients 2 teaspoons minced shallot 1/2 teaspoon unsalted butter 1 cup heavy cream 1 1/2 teaspoons truffle butter [available at specialty shops] 1 teaspoons finely chopped fresh chives 4 oz. Camembert at room temperature Accompaniments fresh pear and tart apple slices seedless grapes pecans crusty fruit-bread slices Method 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 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, apples, grapes, and pecans around cheese and serve bread on the side. |