Ingredients
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2 teaspoons minced shallots
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1/2 teaspoon unsalted butter
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1 cup heavy cream
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1 1/2 teaspoons truffle butter (*available at some specialty food shops) or 1 teaspoon white truffle oil (*available at some specialty food shops)
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1 teaspoon finely chopped fresh chives
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4 ounces camembert cheese, at room temperature
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fresh pear, slices
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grapes
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walnuts
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Instructions
- 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.