1. In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. 2. Add cream and simmer, uncovered, until reduced to about 2/3 cup. 3. Remove pan from heat and stir in truffle butter or oil until incorporated. 4. Season sauce with salt and pepper and sprinkle with chives. 5. Cut Camembert into 4 pieces and arrange on 4 plates. 6. Divide warm sauce among plates, spooning it on either side of cheese. 7. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
