Grilled Camembert And Pineapple Recipe
Ingredients
2 small ripe pineapples
30 ml/2 tbsp kirsch
6 individual portions of Camembert
12 small round oatcakes
Directions
Cut each pineapple into three wedges.
Cut out the core, then loosen the flesh and cut into chunks, leaving on the skin.
Place on six serving plates and sprinkle 5 ml/1 tsp of kirsch over each portion.
When ready to serve, place the Camemberts on a piece of foil on the barbecue and cook for a few moments until the cheese starts to run.
Quickly transfer to the serving plates with the pineapple, add two small oatcakes to each plate and serve immediately.
Cut out the core, then loosen the flesh and cut into chunks, leaving on the skin.
Place on six serving plates and sprinkle 5 ml/1 tsp of kirsch over each portion.
When ready to serve, place the Camemberts on a piece of foil on the barbecue and cook for a few moments until the cheese starts to run.
Quickly transfer to the serving plates with the pineapple, add two small oatcakes to each plate and serve immediately.
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