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Grilled Camembert And Pineapple

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Ingredients
  Ripe pineapples 2 Small
  Kirsch 30 Milliliter (2 Tablespoon)
  Camembert 12 Ounce (6 Individual Portions)
  Round oat cakes 12 Small
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Grilling

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