This recipe for Grilled Brie with Bourbon Peach Compote is easy to make and can be served as lunch, an appetizer or a dessert.
Your grill is good for cooking so much more than burgers and steaks! I mean yes, grilled burgers and steaks are insanely delicious BUT, what about grilling cheese? Yes, I said cheese!! Like this Grilled Brie with Peach Compote.
You can call this Grilled Brie with Peach Compote lunch, dinner or dessert, it works for anything. It would also make a fantastic addition to a charcuterie board! Warm, gooey cheese is always a good thing!
Why leave your guests when you are entertaining outdoors to prepare food? Your grill can do anything your oven and stove can!
Pick up a wheel of Brie or Camembert and some peaches. Decide if you want to keep it simple or go a little wild and add some sugared nuts or bacon to the dish…Why not! I decided to sauté my peaches on the stove, add in little butter, honey, bourbon and a pinch or two of cornstarch to thicken up the sauce. I also made some sugared nuts in a small pan, which only take a few minutes to make. I then thought to myself, why not add in some crispy crumbled bacon…so I did and it was glorious! Grilled Brie with Peach Compote.
Making this Grilled Brie with Peach Compote is not difficult, the trick is grilling the cheese carefully and just before serving so your cheese consistency is perfect! You can make the compote earlier and then when you are ready to enjoy it, fire up the grill, and in less than 10 minutes your cheese masterpiece will be ready!
Method 1: Grill peach slices just until a little bit charred. Remove from grill, transfer to a cutting board and gently chop into bite-sized pieces. Place them atop your grilled cheese, once you remove it from the grill. Grilling the peaches brings out their sweetness. The hint of smoke the grill lends adds another level of flavor. For additional sweetness, drizzle some honey over-top. Simple and delicious!
Method 2: If you want to make an actual compote, melt 1 TBS butter in a sauté pan, add in 2 TBS honey and your chopped peaches (leave the skin on, it’s fine) sauté for just a couple of minutes. Add a splash of Bourbon, 2 TBS of honey and a couple pinches of cornstarch to thicken it up. Bring it to a bubble and scoop it atop the cheese once you remove it from the grill.
Method 3: Forgo any fruit and simply warm up some fig jam. Drizzle that over-top the cheese once you remove it from the grill. If you happen to have some figs, halve or quarter them and place them on top as well. Mmmm!
Method 4: You can choose to place your cheese on lightly oiled foil and forgo any char marks. Use the grill to melt the interior of your cheese, then top as you choose (as I did below, topped with warmed fig jam and chopped figs).
Simple is always delicious!