Camembert Fondue with Truffle Essence

Description
I've been telling everyone about the absolutely incredible birthday meal I had at Park Avenue Cafe here in New York City. The knee-weakening menu included Burke's famous "pastrami" salmon; a morel flan served with eggshells nestled in eggcups; basil-rubbed rack of lamb with oven-dried tomato ravioli; Camembert fondue with truffle essence; and a dazzling array of desserts. He likes to use Hudson Valley Camembert, a blend of sheep's and cow's milk. It is available by mail order from the cheesemaker, Old Chatham Sheepherding Company in Old Chatham, New York, tel. (888)743-3760.



Ingredients

 * 2 	 teaspoons minced   shallots
 * 1/2 	teaspoon unsalted butter
 * 1 	cup heavy cream
 * 1 1/2 	teaspoons truffle butter or 1 teaspoon white truffle oil (*available at some specialty food shops)
 * 1 	teaspoon finely chopped fresh chives
 * 4 	ounces camembert cheese, at room temperature

Accompaniments

 * fresh pears, slices
 * grapes
 * walnuts
 * crusty raisin bread, sliced

Directions
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.