Grilled Goat Brie with Summer Fruit Compote

Grilled Goat Brie with Summer Fruit Compote

1 wheel of Woolwich Dairy Goat Brie 1
3 slices of canned peaches 3
1/2 fresh pear or canned equivalent 1/2
1 red plum 1
1/3 mango 1/3
1 slice, canned pineapple or fresh equivalent 1
3 tbsp canned peach syrup 45 mL
1 tsp honey 5 mL
3 tbsp whipped cream (chilled) 45 mL

Pour syrup and honey into a small cooking pot. Chop fruits into 1/2 inch chunks and add to syrup mixture. Bring to a boil and cook for 4-5 minutes until the syrup reduces and thickens, set aside.

Heat barbecue to med/high, clean grill very well and spray with non stick spray. Place brie on barbecue and cook for one to two minutes. Flip brie over and cook on the underside for 1-2 minutes until soft.

If using an oven, heat to 375˚F and place brie on a greased cookie sheet and bake for 7-8 minutes until soft.

Place on a serving platter, spoon fruit sauce on top and whipped cream on the side. Brie can be served either warm or cold with sweet crackers or bread slices.

Yield: 6 servings.

Source: Woolwich Dairy