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250-g round camembert, or Brie (completely covered by rind)
2 tbsp vegetable oil
1/4 cup honey
pinch ground ginger
pinch cardamom
1/2 fresh ripe pineapple, preferably golden
1 large ripe-but-firm mango, peeled
2 pears, or peaches, halved
12 large firm strawberries, hulled
To firm cheese, place in freezer for 20 to 30 minutes. Meanwhile, stir oil with honey, ginger and cardamom. Peel pineapple and slice into rounds at least 1/2 inch (1 cm) thick. Slice mango as thickly as possible. Core pears, peel peaches, if using, and discard stones. Leave berries whole. Brush or rub honey mixture evenly over all surfaces of prepared fruit.
Oil grill and preheat barbecue to medium-high heat. Place fruit on greased grill and cook each piece, turning to sear all sides, until grill marks appear but fruit is still firm, from 3 to 8 minutes for each piece. Remove to a platter as each is done.
At same time, place cold cheese on grill and barbecue, rotating 90 degrees after 2 minutes of grilling to make crisscrossed, seared grill marks, for 3 to 5 minutes per side. You want cheese to warm and soften inside without rind breaking. Cheese is perfect when you can gently press its centre and it feels warm and gives a little. Add to platter. Garnish with sprigs of fresh mint or a sprinkling of chopped mint. Serve with water crackers or melba toast for spreading with cheese.
Calories 445, Protein 13.7g, Carbohydrates 51.4g, Fat 23g, Fibre 5.8g, Sodium 529mg.
That's right, you can barbecue cheese until it becomes warm and oozing--perfect with honey-glazed grilled fruit. Served with a glass of port, this nibbling platter makes a fitting salute to the harvest moon.
Although Camembert and Brie come from France, these cheeses, covered in a downy white edible rind, are also made in Canada. Domestic versions are less expensive but equally delicious.