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Plank-Cooked Brie with Peach Chutney
Another Plank Cooking recipe from Cuisine Magazine.
Plank-Cooked
Brie with
SAUTÉ IN 1
TABLESPOON OLIVE OIL:
ADD, SAUTE, MASH,
AND COOL:
TOP WITH 1/2 CUP CHUTNEY:
PLANK-COOK BRIE WITH: Soak one cedar plank (See Plank Cooking). For the chutney, sauté onion, ginger, and red pepper flakes in oil 5 minutes. Add the peaches, wine, sugar, lemon juice, and salt; cook until peaches are soft, 5 - 7 minutes. Coarsely mash peaches with a fork and simmer until liquid is reduced, 3 - 4 minutes. Preheat grill to high. Trim 1/4 inch 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 minutes. Reduce grill to medium-low. Arrange Brie, chutney, and peach halves on plank, cover grill, and cook until cheese is soft, 10 - 15 minutes. Carefully transfer plank to a baking sheet; let stand 5 minutes to set cheese slightly. Serve Brie with grilled bread, warm chutney, and peach halves. |
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