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