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8 minutes, if you are poaching the salmon yourself

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Grande Brie cheese with plum-and-pink peppercorn compote

Serves 4 - 6

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

1 x 1 kg Grande Brie

For the plum-and-pink peppercorn compote:

120 g sugar
2 1/2 cups water
1/4 cup red wine vinegar
1 t pink peppercorns
1 star anise
1 t cardamom
6 plums, halved

Method

Place all the ingredients for the compote, except the plums, into a saucepan. Stir until the sugar is dissolved, then bring to a boil. Add half the plums and boil for 15 minutes, stirring occasionally.

After 15 minutes, add the remaining plums and continue cooking for 10 – 15 minutes until thick and sticky.

Cut the cheese into a star shape and serve with the compote.

Hot tip: See the behind-the-scenes photographs of the TASTE 2012 Christmas shoot on our Facebook page

Cook's note: you can also use Camembert cheese for this recipe

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Grande Brie cheese with plum-and-pink peppercorn compote

Grande Brie cheese with plum-and-pink peppercorn compote

Ingredients

Method