Grande Brie cheese with plum-and-pink peppercorn compote
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- Abigail Donnelly
- 4 - 6
- 5 minutes
- 30 minutes
- Bergsig Shiraz Rosé 2012
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
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
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