Camembert Fondue with Truffle Essence

Executive chef David Burke uses the term fondue freely, in this case applying it to a truffle-flavored cream sauce served with a slice of Camembert.

2 teaspoons minced shallot
1/2 teaspoon unsalted butter
1 cup heavy cream
1 teaspoon white truffle oil
1 teaspoon finely chopped fresh chives
4 ounces Camembert at room temperature

Accompaniments:
fresh pear slices
grapes
walnuts
crusty raisin-bread slices

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.

*available at some specialty food shops

Makes 4 servings.

Gourmet
February 1998
David Burke
Sugar and Spice
Park Avenue Cafe, New York, NY