Brie, Rosemary and Garlic Fondue

This recipe comes from Stephanie. I don't know where she got it, but it's AMAZING.

1 cup Chardonnay
2 shallots, minced
Rosemary stem, leaves removed and minced, stem reserved
2 cloves garlic, minced
2 tablespoons heavy cream
4 Oz butter
3 Oz Brie, rind removed and cubed into small cubes
1 Oz Parmigiana-Reggiano, shredded

In a medium saucepan, combine the chardonnay, shallots, rosemary stem and minced garlic and reduce by half. Add the cream and reduce by 1/3. Whisk in the butter and the Brie and the Parmigiana-Reggiano. Cook until the cheeses are melted. Strain through a fine mesh strainer and add the chopped rosemary (I actually didn't strain it). Transfer to a fondue pot and keep warm on medium heat.

Use fresh baguette slices or chunks of flavorful artisan breads, lightly blanched vegetables, fruit (i.e. green apples and purple seedless grapes), cooked and sliced flavored sausages or chicken.