Ingredients

• 2 teaspoons minced shallot
• 1/2 teaspoon unsalted butter
• 1 cup heavy cream
• 1 1/2 teaspoons truffle butter* or 1 teaspoon white truffle oil*
• 1 teaspoon finely chopped fresh chives
• 4 ounces Camembert at room temperature
• fresh pear slices
• grapes
• walnuts
• crusty raisin-bread slices

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Instructions

1. 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.
2. 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.
3. *available at some specialty food shops