Ingredients

How to make it

  • Soak 2 cedar planks a good six hours in water. At the very least, the planks should soak for one hour, but that’s the bare minimum amount of time. Any shorter and the plank is susceptible to catching fire. Place the planks in a shallow baking pan and cover with water. Weight the planks down with something heavy—bricks or a large bowl work fine.
  • To peel peaches, bring a large pot of water to a boil and have a bowl of ice water ready. Make a small “x” in the bottom of each peach and drop in boiling water for about 10 seconds. Remove peaches from boiling water with a slotted spoon and immediately transfer to ice water to stop the cooking. When cool, carefully remove peel from peaches with your fingers. Halve peaches and remove pit with melon baller if necessary. Slice 1/2" thick.
  • Saute onion, ginger, and red pepper flakes in oil 5 min., for the chutney.
  • Add the peaches, wine, sugar, lemon juice, and salt; cook until peaches are soft, 5–7 min. Coarsely mash peaches with a fork and simmer until liquid is reduced, 3–4 min. Preheat grill to high. Trim 1/4" of rind from the top of the Brie and spread 1/2 cup cooled chutney over exposed area; place remaining chutney in heatproof ramekin. Halve and pit 3 fresh peaches. Dry the plank on the grill until it crackles and smokes, 3–5 min. Reduce grill to medium-low.
  • Top Brie with chutney, and peach halves on plank, cover grill.
  • Cook until cheese is soft, 10–15 min. Carefully transfer plank to a baking sheet; let stand 5 min. to set cheese slightly.
  • Serve Brie with grilled bread, warm chutney, and peach halves.
  • Nutrition Information (Per 1/6th):
  • 231 calories 52% calories from fat 13g total fat 19g carb. 238mg sodium

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  • champagnetime 1 year ago
    I love grilling the brie with different fruits - have grilled grapes to serve together on a plank. Presents so well. This sounds just wonderful.
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  • CisF 1 year ago
    This is so good!
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