Barbecued Brie with Raspberry Sauce

This recipe is taken from the latest issue of Chatelaine, and I modified it slightly when I had some guests over for drinks this past weekend. The original recipe called for using a cedar plank to smoke the Brie on the BBQ, and I have no doubt that it would taste divine. We didn’t have a cedar plank, so we placed the Brie right on the grill.

Warm up your BBQ and place a wheel of Brie on the grill. This will give the rind a nice flavor and pattern. Keep a close eye on the Brie and turn it often. After about 10 minutes, you’ll want to slip a sheet of foil under the Brie; keep grilling at low heat until the cheese is soft and warm in the middle.

While the Brie is grilling, make the sauce. The original recipe called for blueberries, but raspberries worked just as well, as would blackberries or red currants.

1/3 cup of orange juice
1 tbsp of corn starch
I shallot
3 tbsp of butter
1 cup of berries
¼ cup of shredded fresh mint or basil

Mix and orange juice and corn starch until the starch is fully dissolved.

Slice and shallot and place in a saucepan with the butter and berries. Cook over low heat until the butter is melted and then add the juice mixture. Cook until the sauce thickens and the berries are bubbling. Just before serving, stir the shredded mint or basil into the sauce.

Serve the warm cheese with the sauce on the side, accompanied by crackers and slices of crusty baguette.