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Grilled Peaches With Brie From Here and Almond Snaps

Grilled Peaches With Brie From Here and Almond Snaps

8 portions


  • 4 ripe but firm peaches, pitted and halved
  • 15 ml (1 tbsp.) melted butter
  • 30 ml (2 tbsp.) maple syrup
  • 15 ml (1 tbsp.) lemon juice
  • 3 thyme branches
  • 125 ml (1/2 cup) Brie From Here, rind removed, softened
  • 15 ml (1 tbsp.) sugar
  • 1 ml (1/4 tsp.) vanilla extract
  • 250 ml (1 cup) ice cider (optional)
  • 60 ml (1/4 cup) sliced almonds


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  • Mix maple syrup, lemon juice and thyme in a medium bowl. Set aside.
  • Preheat BBQ to medium heat.
  • Brush peaches with butter and grill them for approximately 5 minutes, flipping occasionally to char both sides.
  • Put grilled peaches into the maple syrup mixture, ensuring that they are fully covered. Set aside.
  • In a small bowl, mix Brie From Here, sugar and vanilla extract. Set aside.
  • Lightly toast sliced almonds in a frying pan. Set aside.
  • Put the grilled peach mixture into 8 dessert cups.
  • Garnish with the cheese mixture.
  • Drizzle with ice cider and add almonds. Serve.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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