BARBECUED BRIE WITH MARINATED CHERRIES

My Cellar

Serves 4

1 tbsp (15 ml) sugar

1 tbsp (15 ml) bourbon

1 pinch each, salt and pepper

1 pinch lemon zest

1 cup (250 ml) cherries, pitted and halved

1 tsp (5 ml) lemon juice

1 small wheel brie, about 5 to 6-in (12 to 15 cm), room temperature

1 tbsp (15 ml) olive oil

Herbs, for garnish

Toasted or candied nuts, to serve

Toasted bread and/or crackers

In a small pot over medium heat, heat sugar, bourbon, salt, pepper and lemon zest just until sugar has dissolved. Let cool, then mix with cherries and lemon juice. Let sit for at least 1 hour, or up to 3 days refrigerated. Let cherries come to room temperature before serving.
Preheat barbecue to medium heat. Rub brie with olive oil on both sides. Once barbecue is hot, grill brie for about 5 minutes per side. Transfer brie to a serving platter and top with marinated cherries. Garnish with herbs and serve with candied nuts and bread and/or crackers.