Camembert Fondue with Truffle Essence


  • ½ teaspoon unsalted butter
  • 1 teaspoon fresh chives
  • crusty raisin-bread slices
  • grapes
  • 1 ½ teaspoons truffle butter
  • 2 teaspoons shallot
  • 1 cup heavy cream
  • + 3 more ingredients
    • walnuts
    • fresh pear slices
    • 4 ounces Camembert

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...

View full recipe at Epicurious


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