Grande Brie cheese with plum-and-pink peppercorn compote

Grande Brie cheese with plum-and-pink peppercorn compote

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  • 4 - 6
  • 5 minutes
  • 30 minutes
  • Bergsig Shiraz Rosé 2012


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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