Montreal Gazette

Cedar-planked Pecan, Bourbon and Brown Sugar-glazed Brie


Serves 6

You shouldn’t have any trouble finding food grade cedar planks. Most grocers sell them near the seafood and meats. If you buy them from a hardware store, be certain that they are untreated.

Start to finish: 30 minutes (plus soaking time for the cedar plank)

Cedar grilling plank (about 6-by-8 inches or 15-by-20 centimetre­s)

½ cup packed dark brown sugar

¼ cup chopped pecans 2 tablespoon­s dried cherries and/or chopped dried apricots

1 tablespoon bourbon 8 ounces (230 millilitre­s) round brie

1 tablespoon no-sugar raspberry jam

1 Granny Smith apple, cored and thinly sliced

1 pear, cored and thinly sliced

2 tablespoon­s lemon juice Small bunch of grapes Water crackers, to serve

Soak the cedar plank in water for at least 30 minutes. If necessary, weigh it down to keep it submerged.

Meanwhile, in a small bowl, stir together the brown sugar, pecans, dried cherries and bourbon. This step can be done up to a week ahead. If so, cover and refrigerat­e until needed. Heat the grill to indirect medium heat. The cheese also can be prepared in the oven. For the latter, heat it to 400 F.

Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam. You may not need all of the nut mixture.

Place the plank with the brie either on the grill grates or on a cookie sheet in the oven.

Either way, cook for 10 minutes, or until the brie is slightly softened and the sugar melts.

Meanwhile, in a medium bowl, toss the apple and pear slices with the lemon juice. Arrange the slices and grapes around the side of the brie. Serve on the plank with a cheese knife.

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