Camembert Fondue w Truffle Essence Serves 4

In 1 qt 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 c. Remove pan from heat and stir in truffle oil until incorporated. Season w salt and pepper and sprinkle w chives. Cut cheese 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.

Shallot 2tsp minced
Butter 0.5tsp unsalted
Heavy Cream 1c
Truffle Oil 1tsp
Chives 1tsp finely chopped
Camembert 4oz at room temp